Asian Peanut Soba Noodles

April 1, 2021
I am a sucker for carbs, especially noodles. Plus, I love Asian-inspired dishes. When I created this recipe, I was head over heels. This is the perfect blend of sweet, salty, and savory. I usually add whatever vegetables I have on hand and it still never disappoints. Soba noodles also cook fast, so this dish is perfect if you don't have much time to prepare a meal. If you want more protein, you can add the baked tofu cubes that I am obsessed with. It adds a nice "meaty" texture that even non-vegans approve of!
asian peanut soba noodles in a dish with a floral background

Asian Peanut Soba Noodles

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
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  • 8 oz soba noodles
  • 1/2 cup creamy peanut butter (or another nut butter)
  • 2 tbsp soy sauce or gluten-free coconut aminos
  • 1.5 tbsp maple syrup or agave
  • 1 tbsp sriracha sauce
  • 2.5 tbsp lemon or lime juice
  • roughly 1/4 cup hot water
  • 2–3 cups veggies
  • 1–2 cloves garlic
  • 2 tbsp coconut oil
  • 12 oz (one package) fried tofu
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Make the sauce first.

1. Add the peanut butter, soy sauce, sweetener, sriracha, and citrus juice to a medium bowl and start whisking. Add more sriracha if you like extra spice.

2. Slowly add some hot water to thin out the mixture. Go easy on the water, because it will dilute the flavor if you add too much. You want a consistency that is creamy, but not too drippy.

3. Once mixed well, set aside.

Prepare the veggies.

1. Pick which veggies you’d like to add. My favorites are broccoli, squash, edamame, peas, carrots, and cabbage.

2. Chop the veggies into bite sized pieces.

3. Mince your garlic, or use garlic paste.

4. Add the coconut oil to a pan on medium-low heat. Allow oil to heat up.

5. Sauté the garlic on low heat for a minute or so.

6. Add the veggies and stir for a 4-5 minutes. Denser veggies cook first since they need more time to become softer.

7. Once veggies are thoroughly cooked, set aside.

Cook the soba noodles.

1. Cook the noodles according to the package.

2. Once cooked and drained, place in the medium sized bowl of the peanut sauce you made earlier.

3. Mix well.

4. Add the sautéed vegetables to the bowl.

5. Add the cooked tofu if you’d like. The recipe I use is here. It’s been my favorite tofu texture!

6. Mix well and plate.

7. Optional toppings to add: sesame seeds, sriracha, and green onions.


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Photo: Paige Butzlaff

Paige Butzlaff
Paige has been writing since she was 7 years old. She's an avid fan of reading, especially metaphysical books, and sipping on matcha tea lattes. An ethical vegan, Paige is passionate about activism and raising awareness. Her passions also include yoga and cats. She calls Southern California her home and the Universe her playground. Follow Paige on Instagram @beingpaige and YouTube.


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