Peanut Soba Noodle Salad

Peanut Soba Noodle Salad


Who doesn’t love a saucy, peanut noodle?! Make it cold with a thick soba noodle base and you’ve got the perfect lunch prep. The soba noodles I use have wheat in them so they were not gluten free, however you can easily substitute a rice noodle or legume noodle to make it totally gluten free!


Recipe notes:

The soba noodles I used had these macros per serving:

310 cals - 1g fat - 61g carbs - 11g protein

Try to find something similar for the same macros at the finish. Alternatively subtract this number from the total macros and replace it with a higher in protein noodle such as chickpea or lentil noodles!

While you can substitute regular peanut butter for peanut powder, it will reduce the protein significantly.

I've used coconut sugar, but you can use any sweetener you prefer. I personally love the liquid date syrup or granulated date sugar from D'Vash Organics. You can shop their site for 20% off using discount affiliate code: "EVANNRYAN" 

Increase the protein without cooking! Add 1/2 brick smoked tofu for an additional 15g protein.


Recipe make three servings

Macros per serving:

550 cals - 14g fat - 83g carbs - 23g protein



270g soba noodles

3 carrots (roughly 2 cups prepared)

1 cup diced green onion

1 cup chopped cilantro

3 tbsp hemp seeds



1/2 cup peanut butter powder

1/4 cup canned, full fat coconut milk

1 tbsp red Thai curry paste

2 tbsp coconut aminos

1 tbsp lime juice

1 tbsp coconut sugar



Bring 4 cups water a boil and add soba noodles.

Cook for 4 minutes.

Drain and immediately rinse with cold water.

*Make sure to check package directions for the specific noodles you have*

Prepare the vegetables:

Peel the carrots and discard the skin. Then continue to use the peeler, peeling long ribbons of carrot. This should amount to roughly 2 cups carrot ribbons.

Chop green onion and fresh cilantro.

Add all prepared salad ingredients to a bowl and toss to combine.



Add all dressing ingredients to a bowl and add 1/4 cup water.

Whisk to combine.

If needed add more water 1-2 tbsp a time.


Pour the dressing into the bottom of three containers.

Top with 1/3 of the salad mix. Seal and refrigerate.

When ready to eat simply shake the container well so the dressing coats all the noodles and veggies.




Looking for more high protein vegan recipes?! While you're here make sure to check out the High Protein Vegan E-Cookbook Collection!

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