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. We originally shared this recipe way back in 2006, but I’ve updated it! I’ve also 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 with Creamy Peanut Sauce
Don’t be afraid to make this recipe your own by swapping out the vegetables for what you have on hand, or using any of these suggested modifications.
- 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.
Photo 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.
Author: Dr. Jane Goodall
Recipe type: Entree
Cuisine: Asian
Serves: 3 servings
Ingredients
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)
Instructions
Plant-Based Peanut Sauce
- 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
- 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.
- Steam the vegetables until just tender, about 3 to 5 minutes.
- 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.
- Serve garnished with sesame seeds, if desired.
More Plant-Based Asian Noodle Dishes
PlantPure Kitchen’s Vegan Pad Thai
Szechuan-Style Vegetable Stir Fry with Rice Noodles
Creamy Vegan Miso Ramen with Shiitakes, Tofu, and Asparagus
