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  • Writer's pictureNikki Bidun

Veggie Soba Noodle Salad

Packed with greens and lots of texture, these noods are awesome for the lunchbox or just to have in your fridge!

This is part of my Grocery Haul Series, where I show you my shopping list for the week, and how I make 15+ meals from it

How Does this fit in the with the Grocery Haul?

Finding a way to bring veggies into a packed lunch is sometimes hard. With the bell peppers and carrots mixed into the salad, and the greens in the dressing, these noodles are an easy way to sneak them in there.

I make this early in the week when my produce is fresh because it lasts longer once prepared. I occasionally make the dressing earlier on so I just have to prep the noodles and veggies when I plan on making the dish, but it's quick either way.


What's in the Dressing?

The dressing is so simple and delicious, and is made all in your blender.

- parsley - olive oil

- garlic - honey

- lemon - soy sauce

- salt - spinach

- spinach - tahini

I know some of these ingredients together look weird, but they all balance each other out. The tahini adds umami to the dressing and gives it a deeper more savory flavor. This can be substituted with peanut butter and works so well.

What are Soba Noodles?

Soba noodles are Japanese buckwheat noodles. They are commonly found chilled, and they have a great texture. They are a bit thicker than your Italian pasta noodle, so it stands up nicely to the sauce and keep well in the fridge

Can I use Other Noodles?

Absolutely! I would recommend a rice noodle such as an udon or vermicelli for texture purposes.

Dietary Information

This recipe is vegetarian and can be made vegan by substituting maple syrup for honey in the dressing.


Veggie Soba Noodle Salad

Makes 1 large plate with 1 portion of leftovers

20 minutes



- 1 cup parsley

- 1 cup baby spinach

- 1 clove garlic

- juice 1/2 lemon

- 1/4 cup olive oil

- 1 tbsp soy sauce

- 2 tbsp water

- 1 tbsp tahini


- 1 package (8oz) soba noodles

- 1 bell pepper

- 2 carrots

- chili oil, for serving (optional)


  1. Get a large pot of water boiling on the stove

  2. In blender, add all dressing ingredients. Blend until very smooth, scraping down the sides of the blender as necessary. Taste for salt and sweetness.

  3. Peel carrots and chunk bell peppers into 2"x2" flats. In a large mixing bowl peel the carrots and peppers into strips using a potato peeler. This will make your veggies the same shape as the noodles, and keep them nice and thin. Cover with a paper towel to absorb extra liquid and set aside.

  4. Cook soba noodles according to package directions. Then rinse well with cold water to remove excess starch. Remove paper towel and add noodles to the mixing bowl with the peeled veggies.

  5. Start with half of the prepared dressing and toss. If noodles are not evenly coated, add more dressing. Continue mixing and adding dressing until evenly distributed. That's it!

  6. To Store: I usually keep a portion in the fridge so I can take it to school for lunch. It keeps nicely and it easy to slip into my bag when I am in a rush. If I am eating it right away, I love adding some chili oil for a kick and eating it with some seaweed snacks.

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