Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce


This rich and delicious recipe for plant-based spicy soba noodles comes from Dr. Jane Goodall’s Vegan World Fusion Cuisine. It’s a flexible formula, allowing you to use whatever fresh vegetables are in season. I’ve included a few options below that you might find useful for high-protein, gluten-free, lighter, or less spicy needs!

Plant-Based Spicy Soba Noodles Recipe with Rich Peanut Sauce - dairy-free with gluten-free and high-protein options

Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce

  • Spicy Alternative: If preferred, you can omit the crushed red pepper, and drizzle with sriracha to taste, instead.
  • Mild Option: If you’re spice averse, omit the crushed red pepper in the soba noodles. The quarter teaspoon in the sauce makes it mildly spicy and flavorful, but not overtly spicy.
  • Higher Protein Option: Add shelled edamame for a plant-based protein boost!
  • Lighter Option: The peanut sauce is quite rich. If you want a lighter version, you can use lite canned coconut milk. The sauce will be a little thinner, but still creamy and delicious.

Plant-Based Spicy Soba Noodles Recipe with Rich Peanut Sauce - dairy-free with gluten-free and high-protein optionsPhoto by Lindsay Moe

Special Diet Notes: Plant-Based Spicy Soba Noodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally peanut-free, vegan, plant-based, and vegetarian.

Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce
Prep time
Cook time
Total time
This recipe makes a double batch of peanut sauce. It will store in the refrigerator for up to a week. To save on time, you can prepare the peanut sauce and steam the vegetables while the noodles cook.
Recipe type: Entree
Cuisine: Asian
Serves: 3 servings
Plant-Based Peanut Sauce
  • 1¾ cup full-fat canned coconut milk (about one 14-ounce can)
  • 1⁄3 cup peanut butter (can sub almond butter or sunflower seed butter, for nut-free)
  • 2½ tablespoons maple syrup, or to taste
  • 2 tablespoon shoyu or light Chinese soy sauce, or to taste (can sub gluten-free tamari, if needed)
  • ½ teaspoon curry paste
  • ¼ teaspoon crushed red pepper flakes
Garden Soba Noodles
  • 1 (8-ounce) package buckwheat soba noodles (may sub udon noodles or use gluten-free soba, if needed)
  • 5 cups mixed vegetables (broccoli, red bell pepper, carrots, zuchinni, etc), chopped small
  • 1 cup plant-based peanut sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cilantro, minced
  • 2 teaspoons crushed red pepper flakes, or to taste
  • 1 teaspoon garlic or ginger, minced
  • Pinch sea salt, or to taste
  • Black pepper, to taste
  • Black and white sesame seeds, for garnish (optional)
Plant-Based Peanut Sauce
  1. Put the coconut milk, peanut butter, maple syrup, shoyu or soy sauce, curry paste, and crushed red pepper in your blender. Blend until smooth.
Garden Soba Noodles
  1. Bring about 8 cups of water to a boil in a 3-quart saucepan. Add the soba noodles and cook until slightly al dente, approximately 10 minutes, stirring occasionally. A small amount of sesame oil may be added to prevent sticking. Drain the noodles, rinse well in cold water, and place in a large mixing bowl.
  2. Steam the vegetables until just tender, about 3 to 5 minutes.
  3. Transfer the cooked soba nodles and cooked vegetables to a serving bowl. Add the 1 cup peanut sauce, sesame oil, cilantro, crushed red pepper, garlic or ginger, sea salt, and pepper. Stir until evenly combined.
  4. Serve garnished with sesame seeds, if desired.

More Plant-Based Asian Noodle Dishes

PlantPure Kitchen’s Vegan Pad Thai 

Vegan Pad Thai

Szechuan-Style Vegetable Stir Fry with Rice Noodles 

Easy, Flavorful Vegetable Stir Fry with Rice Noodles - a fabulous vegan recipe! Gluten-free optional

Creamy Vegan Miso Ramen with Shiitakes, Tofu, and Asparagus

Creamy Vegan Miso Ramen Recipe with Shiitakes, Tofu, and Asparagus - a dairy-free dish by Meera Sodha. Modeled after a Japanese restaurant favorite. Gluten-free option.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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