10-Minute Vegan Soba Salad

This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.

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April 11, 2019


2 serving(s)
1 3-ounce bundle soba noodles
1 cup chopped red cabbage
1/2 cup diced red bell pepper
15 fresh basil leaves, chopped
1/4 cup chopped cilantro
1/2 cup peanuts, chopped
2-3 tablespoons hummus
1 teaspoon black sesame
2 tablespoons sesame oil
1 tablespoon soy sauce
sliced scallions, lime wedges, crushed peanuts, toasted sesame seeds, Sriracha hot sauce, chili oil


Make the Soba Noodles

Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, about 6 minutes. Rinse the noodles under cold running water to halt the cooking, then drain and transfer to a large mixing bowl.

Add Some Crunch

Toss red cabbage, red bell pepper, basil, cilantro, and peanuts with the noodles.

Make the Dressing

In a small bowl, whisk together hummus, black sesame, sesame oil, and soy sauce. Drizzle over noodles and gently toss to coat.

Garnish & Serve
Divide noodle salad between two serving bowls and garnish with more sesame seeds and crushed peanuts. Feel free to customize to taste with the likes of fresh chopped scallions, a squeeze of lime, and a dash of chili oil or Sriracha. Serve immediately.

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