Vegan Soba Noodles

16 25 427
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Vegan Soba Noodles
Health Highlights


1 tbsp Soy sauce (dressing)
1 tbsp Lime juice (fresh) (dressing)
1 tsp Sesame oil (dressing)
3 clove(s) Garlic (dressing)
1/2 tsp minced Ginger root (dressing)
1/2 tsp Agave nectar (syrup) (or honey, dressing )
1 tsp Hot pepper (chili) flakes (dressing)
90 gm Buckwheat soba noodles, gluten-free, dry (noodles)
1 tbsp Sesame oil (noodles)
1 tbsp Olive Oil, Extra Virgin (noodles)
1/2 cup Sweet potato (cut into small cubes, noodles)
2 cup Kale (torn, noodles)
180 gm Tofu, regular, extra firm (noodles)
1 pinch Salt (noodles)
1 dash Black pepper (noodles)
1 tbsp Sesame seeds (for garnish, noodles)


In a pot of boiling water, cook soba noodles for 3 to 4 minutes, or al dente. Drain and transfer to a bowl. Toss with sesame oil to separate strands. Chill in fridge. 

In a bowl, combine dressing ingredients.

Meanwhile, heat olive oil. Sauté sweet potato, kale and tofu cubes until sweet potato has softened, kale has wilted and tofu has browned, about 7 to 8 minutes. Season with salt and pepper. Toss with chilled noodles and dressing in bowl. Chill until ready to serve.

Nutrition Facts

Per Portion

Calories 427
Calories from fat 244
Calories from saturated fat 33
Total Fat 27.1 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 966 mg
Potassium 645 mg
Total Carbohydrate 29.8 g
Dietary Fiber 11.5 g
Sugars 4.7 g
Protein 21.9 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 1.4

Energy sources