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Two white bowls filled with vegan soba noodle stir fry with chopsticks resting across front bowl and glass shaker of white sesame seeds on it's side in bottom right corner

Vegan Soba Noodles Peanut Sauce Stir Fry (Gluten Free)

Soba noodle stir fry wit peanut sauce is a high protein and satiating vegan meal. Easy to make and amazingly flavorful, this is an ideal recipe!
Course Main Course
Cuisine Vegan
Keyword vegan peanut sauce stir fry, Vegan soba noodle recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 300kcal


  • Medium-sized Pot
  • Large pan
  • Cutting Board
  • Knife


  • ½ C red onion , sliced
  • 2 C bell pepper , sliced (I used 1 green and 1 red)
  • 1 C carrot , julienned
  • ¾ C edamame , shelled (about 2 C before removing shell)
  • 2 cloves garlic , minced
  • 1-2 tbsp ginger , minced or finely grated
  • 1 tbsp sesame oil
  • ½ pack buckwheat soba noodles (180 g)
  • cooking oil (to taste)


  • C natural peanut butter
  • 1 tbsp rice wine vinegar
  • 1 tsp lime juice (juice of about ½ a lime)
  • 3 tbsp soy sauce (tamari if gluten free)
  • 1 ½ tbsp agave (or maple syrup)
  • 3 tbsp water


  • Prepare the veggies by slicing the onion, pepper and carrots; finely mince the garlic and ginger; steam the edamame (or microwave according to package directions).
  • Prepare the buckwheat noodles by bringing a pot of water to a boil. Set up a large bowl filled with cold water and ice. Cook the noodles for ½ to ¾ of the allotted cooking time on the package (ex. if package states cook time of 4 minutes, boil for 2-3 minutes). Drain the hot water from the noodles then place into the cold ice water. You can also time the cooking of the noodles so they can go directly into the stir fry hot (after veggies are cooked and coated with sauce, toss in the partially cooked, drained, hot noodles in last).
  • Shake together all of the sauce ingredients in a jar.
  • Heat a large wok or frying pan to medium-high heat. Sauté the onion for 2-3 minutes, with a splash of oil to prevent sticking.
  • Add the garlic and ginger and sauté for another minute.
  • Toss in the bell pepper and carrot and cook for 3-4 more minutes.
  • Turn down the heat to medium and stir in the sesame oil.
  • Add in the peanut sauce and edamame. Mix together. Right before serving, toss in the partially cooked and drained soba noodles (if they're sitting in cold water, drain this away). Take the pan off the heat and toss the noodles with the hot vegetable and sauce (there's enough heat to finish cooking the noodles).
  • Serve topped with sesame seeds, green onion, chopped cilantro and/ or a squeeze of fresh lime juice!


Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/4 of recipe) | Calories: 300kcal | Carbohydrates: 32g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 716mg | Potassium: 526mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6573IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg