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Spicy Vegan Soba Noodles (20 Minutes)

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Looking for a flavorful vegan dish that comes together in just 20 minutes? These spicy sesame soba noodles deliver tons of texture and big, bold Asian flavors in each bite. With crisp vegetables, nutty sesame seeds, and a spicy umami sauce, this noodle bowl is sure to satisfy any craving. The ingredients are simple to find and it can be served hot or chilled – perfect for busy weeknights or meal prep!

Spicy vegan soba noodle recipe

I love whipping up these spicy vegan soba noodles when I want something quick, healthy, and full of flavor. The combination of textures from the chewy soba noodles, edamame, crunchy matchstick carrots, and sliced radishes is just perfect. With each bite, you get a delicious mix of soft and crisp.

And the sauce packs a serious punch of flavor. It’s made with nutty toasted sesame oil, soy sauce, sriracha, maple syrup, and minced garlic for the perfect blend of savory, spicy, and sweet. When tossed with the chewy noodles and veggies, every single bite is an explosion of flavors and textures that will leave you craving more!

The ingredients are simple to find at any grocery store and take just minutes to prepare. It’s a fresh, light meal that’s perfect for warm spring and summer nights when you want something satisfying but not too heavy. I like to meal prep a big batch to have ready-to-eat portions for busy lunches, too.

Recipe Highlights

Spicy vegan soba noodle recipe
  • These spicy soba noodles are packed with bold Asian flavors from the simple sauce made with sesame oil, soy sauce, garlic, and sriracha.
  • You get lots of crunch and texture from the addition of fresh vegetables like carrots, radishes, and edamame.
  • The recipe is naturally vegan and gluten-free with no ingredient substitutions needed.
  • With only 20 minutes of prep and cook time, this noodle bowl can be ready fast for busy weeknight meals.
  • You can serve these noodles hot right after cooking or chilled for a refreshing cold soba noodle salad.
  • The vegan soba noodle recipe makes great leftovers for meal prep lunches you can take on-the-go.

Ingredients Needed for These Spicy Vegan Soba Noodles

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Soba noodles – 100% buckwheat soba noodles are best, but part buckwheat noodles works, too. The chewy, nutty texture is perfect for soaking up the sauce.
  • Edamame – Frozen, shelled edamame adds protein and a tender-crisp texture contrast. Fresh or frozen both work well.
  • Carrots – Grated or cut into matchsticks, carrots add a crunchy texture and natural sweetness.
  • Radishes – Thinly sliced radishes give a fresh, peppery crunch. Watermelon radishes are especially pretty.
  • Cilantro – Fresh cilantro leaves adds a bright, herbaceous flavor. No chopping is needed!
  • Toasted sesame seeds – Toasted sesame seeds provide nuttiness and crunch. Toast them yourself for maximum flavor.
  • Sesame oil – Pure toasted sesame oil is key for nutty sesame flavor. Regular sesame oil won’t have enough flavor.
  • Soy sauce – Soy sauce adds salty, savory umami flavors. Use tamari for a gluten-free option.
  • Mustard – The mustard brings tanginess and spice to the sauce. Dijon or spicy brown both work.
  • Sriracha – Sriracha builds heat and chili flavor. Adjust to preference.
  • Maple syrup – A touch of sweetness from maple syrup balances the other flavors.
  • Garlic – Minced garlic provides a pungent aroma and bold flavor to the sauce.
  • Water – The water helps cook the noodles properly and rinses off excess starch.

How to Make These Spicy Vegan Soba Noodles

Spicy vegan soba noodle recipe

First, prepare the vegetables by peeling and cutting the carrots into matchsticks and slicing the radishes into thin rounds. Cook the edamame if using frozen. Next, mince the garlic and roughly chop the cilantro.

Cook the soba noodles according to package directions until they are just chewy, then drain and rinse under cold water to stop the cooking process.

While the noodles are cooking, whisk together the sauce ingredients – sesame oil, soy sauce, mustard, sriracha, maple syrup, and garlic.

Once the noodles are drained, add them and the vegetables to a bowl. Pour over the sauce and toss everything together until fully coated.

Serve the noodles warm, garnished with cilantro and sesame seeds or chill leftovers to serve as a cold noodle salad.


To store leftover noodles, place the cooled noodles and sauce in an airtight container and store in the fridge for 3-4 days maximum. The noodles may dry out slightly with time.

For longer term storage, the spicy sesame soba noodles can also be frozen for up to 3 months. Allow the cooked noodles to cool completely before transferring to a freezer-safe container or bag. Flatten the noodles into an even layer to prevent clumping.

When ready to eat, thaw the frozen noodles overnight in the refrigerator. The best way to reheat is in a skillet over medium heat with a splash of water or broth, stirring gently, until heated through. Add any toppings after reheating.

Both refrigerated and frozen noodles may need a splash of soy sauce or sesame oil to revive flavors after storage. Taste and adjust seasoning as needed.

Cooked soba noodles are highly perishable, so proper refrigeration and freezing within 1-2 hours of cooking is important for food safety.

Recipe Tips & FAQs

Spicy vegan soba noodle recipe
  • Cook the soba noodles gently to avoid sticking and clumping. Bring the water to a gentle boil, then add the noodles slowly.
  • Drain and rinse the cooked noodles very well with cool water to remove excess starch. This prevents them from getting gummy or sticky.
  • Feel free to adjust the spice level based on your personal spice preferences. Start with less sriracha and add more. You can also add red pepper flakes for even more of a kick. 
  • Garnish the finished noodle bowl generously with extra sesame seeds and chopped cilantro for the best flavor and presentation.
  • If you feel your noodles need a bit more acid, try adding a squeeze of lime juice or a splash or rice vinegar. 

What’s the difference between regular and toasted sesame oil? Regular sesame oil has very mild flavor. Toasted sesame oil has a deep, nutty taste that’s perfect for Asian dishes. Make sure to use toasted oil in this recipe.

What other vegetables can I add to my soba noodles? This easy recipe would be great with other vegetables like sliced bell peppers, shredded red cabbage, baby bok choy, sugar snap peas, and green onion. 

These spicy sesame soba noodles are my new go-to for a quick, flavorful vegan dinner. I hope you’ll give this delicious recipe a try soon – This versatile recipe is one my family asks for again and again, and I think yours will, too!

Craving more Asian recipes?

Spicy Vegan Soba Noodles (20 Minutes)

Spicy vegan soba noodle recipe
This recipe for spicy vegan soba noodles comes together in just 20 minutes. It's a satisfying and delicious lunch or dinner recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 2


  • 6 oz soba noodles
  • 1 cup cooked edamame shelled
  • 1 carrot cut in matchsticks
  • 4 radishes sliced thinly
  • ¼ cup fresh cilantro leaves chopped
  • 2 Tbsp. toasted sesame seeds

Sauce ingredients

  • 1 ½ Tbsp. toasted sesame oil
  • 2 Tbsp. soy sauce or tamari
  • 1 tsp dijon or spicy mustard
  • 1 tsp sriracha
  • 1 tsp maple syrup
  • 2 cloves garlic minced


  • Peel and cut carrots in matchstick. Slice radishes into rounds. Cook/shell edamame.
    Sliced carrot and raddish
  • Mince garlic as fine as possible and chop cilantro.
  • Heat a medium pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring to separate them. Once cooked, drain and rinse noodles in lukewarm water.

Make dressing

  • Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.
    Making spicy sauce for soba noodles
  • Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
    Noodles tossed in sauce
  • Serve immediately with chopped cilantro and sesame for a warm meal, or can be stored and served cold (garnish later) for chilled noodles.

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