Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. With a video!

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan There was a new voice which you slowly recognized as your own,
that kept you company as you strode deeper and deeper into the world.
~Mary oliver~

Here’s a simple recipe for a Soba Noodle Salad I like call Jade Noodles because of all the beautiful green veggies- asparagus (or green beans)  broccolini, edamame, snow peas and spinach -all tossed in a sesame-ginger dressing. Today I’ve used soba noodles but any pasta or noodles will do, including rice noodles or other gluten-free noodles.

How to make Jade Noodles! | 60-second video

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan


Feel free to change out the veggies, based on your preferences and the season. The proportion of veggies to noodles is quite high. 1 ½-2  pounds of veggies to 8 ounces of noodles… so this recipe is just loaded with nutrients!

If blanching veggies like broccolini or asparagus, save time by tossing them directly into the pasta water for the last 1-2 minutes of cooking. A fast and healthy weeknight dinner! 

For fall or winter veggies- feel free to roast them first!

Jade Noodle Dressing:

While the pasta is boiling, mix up the flavorful Sesame Ginger Dressing!

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan

Make these Jade Noodles! You’ll have a healthy delicious dinner, full of nutrient-dense veggies on the table in less than 30 minutes! And the leftovers will make for a tasty lunch the next day. Keep this hearty salad vegan by adding store-bought or homemade baked tofu, or try crispy tofu, or for meat-eaters, feel free to add chicken breast or shrimp!


Other Asian Noodles you may enjoy: 

Happy weekend! Hope you enjoy!



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Vegan soba noodles loaded up with fresh seasonal veggies ad sesame dressing.

Jade Noodles (Vegan soba noodles)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: main, vegan,
  • Method: stove-top
  • Cuisine: Asian


Jade Noodles- vegan soba noodles, loaded with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. | www.feastingathome.com


Units Scale
  • 8 ounces dry noodles- soba noodles, linguini, rice noodles or gluten free noodles
  • 1 small bunch asparagus -8 ounces
  • 4 ounces snow peas
  • 1 small bunch broccolini – or sub other blanchable veggies- broccoli, asparagus, snow peas, or green beans, etc -8 ounces
  • 8 onces edamame (shelled)
  • 8 ounces baked tofu ( or make this crispy tofu, or baked tofu, or sub chicken breast)
  • 34 generous handfuls baby spinach- 4 ounces, more to taste
  • 3 scallions- sliced
  • Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
  • salt to taste

Sesame Ginger Dressing


Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.

Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.

During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green-do not overcook!  Drain well and place in a large bowl.

Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).

Serve in bowls with optional garnishes. This can be served warm or chilled.


Baked tofu or pressed tofu can be found at Trader Joes or many upscale markets or Asian Markets.


  • Serving Size:
  • Calories: 422
  • Sugar: 10.6 g
  • Sodium: 556.2 mg
  • Fat: 20.6 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 50.5 g
  • Fiber: 5.4 g
  • Protein: 12.3 g
  • Cholesterol: 0 mg



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  1. I love your blog and I’ve made many of your recipes with great success! Thanks so much for your work, and I look forward to trying this one tomorrow.

    I’m not sure if you have any control over this, but the ads I’ve been getting on your blog lately are not at all what I want to see on a cooking blog…they’re really graphic images of medical products (I will spare you the details!!). Unfortunately it’s turning my stomach as I’m preparing the delicious food. I get it if you can’t do anything about that and I just have bad luck with ads, but if it is something in your control I would love to not see graphic photos of medical issues while cooking 🙂

    Thanks again for the delightful recipes, and ads or not, I will continue checking your blog for cooking inspiration in the future!

    1. The ads are based on your search history, and is not something the blog creator can control. Based on your search and visit history, the ad algorithm will show you things that are related to what you’ve clicked on. Perhaps someone in your household has been using your device to look for medical related issues?

  2. Super tasty (even though I forgot the sugar!) Only used half the oil and subbed green beans for asparagus. Also, big note to self – prep all the veg first! I had never cooked soba noodles before and thought they would take much longer than 4 minutes. Will also look for toasted sesame oil as mine seemed a little strong but that might just have been the lack of sugar. Will definitely make again. Thanks for a great recipe – I can’t wait to try more 🙂

  3. We have this dish at least twice a month. We do steam the broccoli and roast the asparagus separate and then add them. We like ours a little less crunchy.

  4. This was so good! Will be making it again real soon. I did not use the olive oil, I used aquafaba instead.
    Thanks for a great recipe!

  5. This is a fantastic recipe! I cook a lot and usually tweak every recipe, but this was perfect just as is. My fiancé refuses to eat most vegetables and he had seconds of this. Have made it 5 times already

  6. also topped with black and white sesame seeds and shichimi togarashi
    Looking forward to trying more of your wonderful recipes!!!
    Best, Paula 😀

  7. Thank you for a very delicious recipe!!!
    I added about one tablespoon of white miso to the dressing, used half the oil suggested (avocado oil, not olive oil) and topped with pan seared, pressed (to remove water) tofu cubes and a heaping spoonful of kimchi to each serving! Felt the kimchi worked really well in this recipe!
    Will definitely make again! 😀

  8. Absolutely delicious! I am so glad I found this recipe on Pinterest. It is so easily customizable with whatever vegetables you have on hand! My husband and I are in love with these noodles!

  9. I’ve been remiss in not thanking you for this recipe earlier. I’ve made it many times, and everyone I’ve served it to has asked me for the recipe.

  10. This recipe is so GD good! I often swap out the veggies for whatever is on sale and it is always a success!

  11. This salad is amazing….fresh, alive, tasty and so easy to prepare. Was a huge hit and will be definitely be one of our favorites over the summer.

  12. It was delicious! Love all the greens in it. I added some stir fried prawns. And my kids loved the tofu! So for us a new family favorite!

  13. Really yummy and so easy to make. I used leftover rotisserie chicken and zucchini noodles. Like a few others, I left out the 1/3 cup of olive oil in the dressing recipe and didn’t miss it. I only used about half of the dressing. My husband gave it two very enthusiastic fhumbs up and it’s definitely going in the regular dinner rotation in our house!

    1. Emilie, thanks so much for the comment and your adjustments to the recipe! Very appreciated! I’m glad it worked out and that you husband liked it. xoxo

  14. This is a great and lively dish with all the beautiful green vegetables. The sauce is delicious and easy to make. As another reviewer posted, I also reduced the oil and find it doesn’t need a lot. Thank you for sharing this recipe.

  15. This looks amazing, I will be making.
    I do have a question about the amount of snow peas: it says 4?
    That is it?
    Can’t wait to get to the store and make this up!
    Keep up the good work!

  16. I love this dish! I make it all the time with gluten free buckwheat noodles. I also substitute coconut aminos for soy sauce/Braggs. I made it tonight and added some slivers of red onion. Hope you are well!

    1. I’m so glad you are enjoying it Scott! A true compliment coming from you. We are well, down in California right now, soaking up some sunshine. xo

  17. I made this last night and it was delicious! I have to admit that because of the chaos in my house yesterday I completely forgot to add the 1/3 cup of oil and it was still great! I think I’ll skip the oil in it in the future too since it tastes so good without it. I can’t wait to eat this cold today for lunch!!!

      1. Also, I have made your Thai vegetable and noodle salad with the best peanut sauce ever and it was AMAZING!!!! A friend of mine, who NEVER cooks asked for the recipe and made it to great success!! Love your recipes! Thank you! 😀

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