Soba noodle salad with almond butter sauce on a stone table.

Soba Noodle Salad with Sesame Almond Butter Sauce

Soba Noodle Salad with Sesame Almond Butter Sauce

This Soba Noodle Salad is so hearty and fresh all at the same time. The noodles provide a filling amount of fibre, while the raw veggies add a lightness to the dish. I love drizzling the salad with a creamy sesame almond butter sauce to create an asian inspired dish.

Soba Noodles aka Buckwheat

Traditionally used in Japanese cuisine, soba noodles are an awesome alternative to wheat-based noodles. They’re made from buckwheat, which is the seed of the kasha plant. Don’t let the name fool you, buckwheat is not related wheat and is naturally gluten-free. Soba noodles are packed full of delicious nutrition and can be served hot or cold.

Nutrient Dense

They’re naturally rich in high-quality protein, which is lacking in most noodles. A two-ounce serving of soba noodles contains about 8 grams of protein. The protein in soba noodles, along with its high fibre content, help slow the digestion of the carbohydrates. Slower digestion of carbs means more stabilized blood sugar levels. Buckwheat noodles are also a good source of fibre, calcium, iron, potassium, and B vitamins.

Fun fact? Soba noodles are a great prebiotic that become food for the good bacteria (probiotics) in your digestive system.

Serves 4


Soba Noodle Salad with Sesame Almond Butter Sauce


Recipe Image
Save RecipeSave Recipe


    For the salad:
  • 1 package of Soba buckwheat noodles (you can find them at natural food stores, or sometimes in the international food section of your grocery store)
  • 1 zucchini, julienned
  • 2 carrots, julienned
  • 3 green onions, finely diced
  • 2 tbsp. nutritional yeast
  • 2 tbsp. sesame seeds
  • Extra virgin olive oil, for drizzling
  • For the Sauce:
  • 1/4 cup almond butter
  • 3 tbsp. sesame oil
  • 3 tbsp. filtered water
  • 1 tbsp. lemon juice
  • 1 tbsp. raw honey
  • 1 clove garlic, minced
  • 1 tsp. ginger, freshly grated
  • Pink rock or grey sea salt to taste (I used Herbamare seasoning salt)


  1. Cook the Soba noodles as directed. Add a little bit of oil to the water and stir constantly while the noodles boil to prevent them from sticking to each other.
  2. Add cooked noodles, zucchini, carrots, green onions, nutritional yeast, and sesame seeds to a large salad bowl and drizzle with olive oil to prevent sticking.
  3. Add all ingredients for the sauce together in a bowl and whisk until combined.
  4. Drizzle sauce over the salad and mix.


If you find the sauce too thick, add a touch more water. If you find it too thin add more almond butter.

Add A Comment

Rate this recipe: