Delicious & Easy

10-Minute Vegan Soba Salad


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.

Ingredients for

10-Minute Vegan Soba Salad

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

Instructions for

10-Minute Vegan Soba Salad

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