Cold SunButter Soba Noodles

Cold SunButter Soba Noodles served with raw crunchy vegetables in an easy SunButter Sauce. Perfect for a light summer meal! 

For context, I don’t sweat a lot. 

I don’t have the kind of body that slips and slides on their yoga mat in a hot vinyasa class. 

Or the kind of body that drips sweat from a low impact home workout with weights. 

I’m not telling you this to brag about how I don’t sweat, I glisten. 

I’m telling you this so you’ll understand how humid it is when I say I start sweating *immediately* when Flora and I left the house for our morning walk today.

By the time we got home around 7:55 AM, my face was slick with moisture and my freshly washed and dried hair was in need of re-washing.  

And poor Flora didn’t look much better, panting like she’d run miles instead of leisurely walking for…one.

There’s been a fair share of memes on the Internet lately comparing he DMV to a bath tub, or, my personal favorite, a swamp.

And they’re very accurate. 

So, the muse of my food recipes lately is a temperature…cold. 

Anything chilled, no-bake, and not heated is at the top of my TO EAT list right now in mid July. 

These Cold SunButter Soba Noodles are served with raw crunchy vegetables in an easy SunButter Sauce.

This noodle bowl is perfect for a light summer meal! 

What You Need to Make Cold SunButter Soba Noodles 

These Cold SunButter Soba Noodles are easy to make with pantry staples and some fresh produce. 

Here’s what you need to make Cold SunButter Soba Noodles:

• soba noodles
• red cabbage
• carrots
• English cucumber

That’s it!

How to Make Cold SunButter Soba Noodles

First, we prepare the soba noodles. 

Bring a large pot of water to a boil, then add the soba noodles and cook them according to your package instructions.

Usually the cook time will be between 4 and 5 minutes.

The trick to making soba noodles is to stir them occasionally to prevent them sticking.

I love to put M on “noodle duty” because he’s so good (and patient) at teasing them apart while they cook!

Drain the noodles and rinse them with cold water to stop the cooking.

I recommend tossing your soba noodles with a small amount of sesame oil to prevent clumping and sticking as they cool. 

Swaps and Substitutions

The foundations of this noodle bowl are set, but the additions are very versatile! 

I love adding red cabbage, carrots, and cucumber for a fresh mix of raw vegetables. 

However, you can add in whatever vegetables you have on hand.

I think bell pepper or radish would be delicious added in, too. 

You can also add protein to this dish by complimenting the meal with baked tofu, edamame, or tempeh. 

Make it yours! 

What You Need to Make SunButter Sauce

I LOVE using No-Sugar-Added SunButter in this recipe! 

It adds the best “nutty” flavor with a hint of sea salt and makes the pasta super creamy. 

Not to mention it’s packed with plant-based protein and healthy fats! 

Here’s what you need to make the SunButter Sauce:

• No Sugar Added SunButter
• Tamari Lite
• lime juice
• pure maple syrup
• chili garlic paste
• filtered water

That’s it!

How to Make SunButter Sauce

While you are cooking the noodles, prepare the SunButter sauce.

Add the SunButter, Tamari Lite, lime juice, pure maple syrup, chili garlic paste, and filtered water to a small bowl or jar.

Shake or stir vigorously with a fork to combine everything together.

In the end, the sauce should be thick but pourable.

If you need to, add a splash of more water to reach your desired consistency. 

How to Serve Cold SunButter Soba Noodles

Add the cooked noodles to a large bowl along with half of the SunButter sauce.

Use tongs to mix well; this prevents the noodles from sticking.

Next, add in the cabbage, carrot, cucumber, and remaining SunButter sauce.

Use tongs to mix well, until everything is evenly distributed.

For serving, I love: 

• toasted sesame seeds 
• cilantro

That’s it!

To serve, top the noodles with sesame seeds and fresh cilantro and serve immediately.

Notes on Meal Prep

This Cold SunButter Soba Noodles is delicious on the spot but also works for meal prep. 

Store leftovers in an airtight container in the refrigerator for up to 5 days for a fresh lunch or dinner. 

If the leftovers get dry, add a splash of water and stir well afterwards for creaminess. 

While I love these noodles cold, you can also serve them warmed or slightly warmed in the microwave. 

I like to make extra SunButter Sauce for re-dressing throughout the week. 

Enjoy! 

More Vegan Noodles

• SunButter Ramen Noodle Bowls

• Veggie Noodles With Lentil Walnut Mushroom Bolognese

• 1-Pot SunButter Pasta

• Soba Noodle Stir-Fy With White Wine Garlic Sauce

• Cashew Butter Soba Noodle Stir Fry

• Tahini Tempeh And Sweet Potato Noodle Bowl

• Spaghetti Squash Noodle Bowls

• Butternut Squash Noodle Cranberry Salad

• Rainbow Veggie Noodle Bake

• 1-Pan Tofu Cacciatore With Zoodles

• Spicy Almond Butter Sweet Potato Noodle Bowls

• Butternut Pasta Primavera

• Rainbow Rice Noodle Bowls With Miso Tahini Dressing

• Sesame Tahini Soba Noodles

I Want to Hear From You

If you make this Cold SunButter Soba Noodles recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!