Rich in protein and fiber, this quick and easy 100% Soba Noodle Bowl with fresh veggies, buckwheat noodles and miso dressing is simple, healthy and delicious! Vegan, low-fat and gluten-free recipe.
Soba Noodle Bowl, featuring sugar snap peas, carrots, cucumber, red cabbage and simple miso dressing is a healthy and delicious combination of flavors and textures!
100% soba noodles are rich in protein and fiber and pair perfectly with the fresh veggies and creamy miso sauce. It’s a nutrient dense and clean eating noodle bowl that I think you’re going to love as much as I do!
This colorful meal bowl is very easy to throw together and ready in about 25 minutes for a healthy and delicious vegan lunch, dinner or meal prep!
Ingredients You’ll Need
Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles. They are gluten-free and have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that soba noodles can be served warm or cold making them a versatile noodle choice. You can purchase Eden Buckwheat Noodles or King Soba Noodles from Amazon (affiliate links).
The addition of fresh sugar snap peas, shredded carrots, and cabbage, add a perfect dose of crunch to the soba noodles. You can also add cucumber sticks and radish slices for variation.
Miso is another great addition to your healthy eating habits. Mixed with rice vinegar, ginger, lime and red pepper flakes it makes for an easy and flavorful dressing for the noodles and veggies.
How To Make Soba Noodle Bowl
Buckwheat noodle bowls are super easy to make and only require a few simple steps:
- Cook soba noodles. Once noodles are cooked, be sure to rinse well to cool the noodles so they don’t turn mushy. This step is very important!
- Make miso dressing. In a small bowl, whisk together the miso, rice vinegar, water, lime juice and red pepper flakes (above right), set aside.
- Assemble soba noodle bowls. Place noodles in individual bowls with sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top (shown above).
- Drizzle dressing overtop and enjoy (shown below)!
Adjusting For Dietary Restrictions
- Gluten-Free: To keep this gluten-free, stick with 100% buckwheat noodles.
- Soy-Free: If you have soy allergies, try using other miso’s that don’t contain soy such as chickpea miso or brown rice miso.
How To Store Leftovers
- Refrigerator: Leftovers can be stored for up to 3 – 4 days in the refrigerator in a covered container.
- Meal prep: When meal prepping, you can either keep the soba noodle bowl and miso dressing until ready to serve. Alternatively, you can make your bowls, add the dressing, and either toss or not.
This soba noodle bowl can be served at room temperature or chilled. It’s pretty amazing as is, but can be even better with a few of these delicious options:
- Protein: For extra protein, feel free to add in a serving of cubed tofu, either baked or crispy pan cooked. A handful of edamame would be great too.
- Topping: Serve with fresh cilantro and squeeze of lime for added texture and flavor.
- Soup: Serve with a bowl of Garlic Miso Soup with Greens or Simple Vegan Pho.
More Easy Meal Bowl Recipes
- Roasted Nourish Bowl
- Everyday Nourish Bowl
- Quick + Easy Nacho Bowl
- Cuban Black Bean + Mango Bowl
- Tofu Poke Bowl
If you try this soba noodle bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SOBA NOODLE BOWL
Rich in protein and fiber, this quick and easy 100% soba noodle bowl with fresh veggies and miso dressing is simple, healthy and delicious!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 3 1x
- Category: Entree
- Method: boil, mix
- Cuisine: Vegan
- 1 package (8 or 9 oz.) soba noodles
- 1 cup sugar snap peas
- 1 cup carrots, shredded
- 1 cup cucumber, sliced
- 1 cup red cabbage, shredded
- 3 radishes, sliced
- 2 scallions (green onions), sliced, to garnish
- sesame seeds (toasted, black or white), to garnish
- handful cilantro sprigs, to serve
- lime wedges, to serve
- 2 – 3 tablespoons mellow miso paste (white miso)
- 2 tablespoons rice wine vinegar
- 3 tablespoons water, + more as needed to thin
- 1 inch knob of ginger, grated or minced
- juice of 1 lime (about 1 tablespoon)
- pinch of red pepper flakes
Noodles: Cook soba noodles according to package directions. Drain and rinse the soba noodles under cool running water (this helps them to not turn mushy!). (Note: If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over – turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.)
Miso Sauce: In a small bowl, whisk together the miso sauce ingredients together, set aside.
Assemble: Serve noodles in individual bowls with 1/3 cup each sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top. Drizzle dressing overtop and enjoy!
Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.
For more protein, add a serving of crispy tofu or edamame.
Soy-free: If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.
Keywords: soba noodle bowl
Updated: Soba Noodle Bowl was originally published in September 2014. It has been retested and updated with more veggies, new photos and helpful tips in March 2020.