Vegan Soba Noodle Salad

These room temperature noodles are an excellent party or potluck dish since they refrigerate well.

  •  12 ounces soba noodles
  •  2 cups broccoli florets
  •  3 tablespoons tamari or soy sauce
  •  2 teaspoons toasted sesame oil
  •  3 tablespoons of seasoned rice vinegar
  •  1 tablespoon of mirin
  •  2 tablespoons fresh lime juice
  •  1 teaspoon chili oil
  •  Red pepper flakes to taste
  •  2 tablespoons of fresh parsley, chopped
  •  2 carrots, peeled and cut into matchsticks
  •  1 cup green onions, chopped
  •  ½ red bell pepper, thinly sliced
  • 1  jalapeño, thinly sliced, seeded
  • 2 tablespoons toasted black sesame seeds or cashews, chopped
  •  ½ teaspoon salt
  •  Freshly ground pepper, to taste

Cook pasta in boiling water until al dente. Two minutes before pasta is ready, add broccoli florets to water. Rinse pasta and florets with cold water and drain well. Transfer to large bowl.  In a small bowl, use a whisk to combine tamari, sesame oil, rice vinegar, mirin, limejuice, chili oil and red pepper flakes with parsley. Pour over noodles and toss until well coated. Add carrots, green onions, jalapeño, and bell pepper. Mix well, salt and pepper.  Refrigerate in a covered bowl to blend all of the flavors. Sprinkle sesame seeds or cashews on top just before serving.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.