Edamame Avocado Soba Noodle Tahini Bowl (Vegan)
Packed with colour, crunch and fibre, this Edamame Avocado Soba Noodle Tahini Bowl is so delicious. With plant-based and gluten-free ingredients, it’s great for meal prep lunches and speedy dinners.
I love a good noodle recipe, especially one that requires zero cooking (apart from the noodles in a pan of water) and comes together in 15 minutes. This recipe is packed with flavour from the tahini sauce, as well as lots of fresh herbs, veggies and crunchy toasted cashew nuts. Throw it all together and you have a delicious lunch or dinner that’s ideal for meal prep or one that makes tasty leftovers.
Why will I love this recipe?
These noodles are amazing:
- Fresh, vibrant, colourful and delicious
- Crunchy, smooth, creamy and zesty
- With a creamy tahini dressing packed with flavour
- Garlic, ginger and umami-rich miso
- With great gut-healthy ingredients
- Only requires 15 minutes
- Use whatever veggies you have to hand
- High in protein with edamame beans
- A good source of fibre with soba noodles, veggies and flaxseeds
- Lots of healthy fats
- Great for skin and hair health
- Amazing for lunch and dinner
- Make this for meal prep for the week
- Keeps well in the fridge
- Naturally plant-based, egg-free and dairy-free
- Gluten-free with nut-free options
- Packed with different plant points
If you already love the sound of these noodles, them skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the noodles:
- Soba noodles: these are my preferred noodle here but you can use other ones like ramen, brown rice, or vermicelli.
- Cucumber: adds crunch and is so fresh.
- Avocado: to add creaminess and healthy fats.
- Spring onion: or red onion.
- Edamame beans: these are high in protein and fibre and are handy to keep in the freezer.
- Fresh herbs: mint and coriander work so well here. But you can also try parsley, chive or basil.
- Toasted cashews: add raw cashews to a dry frying pan and then fry off for a few minutes until smelling toasty.
To make the sauce:
- Tahini: the runny, smooth kind is the best and make sure it’s 100% sesame seeds.
- Maple syrup: to balance out the saltiness and the tang.
- Tamari soy sauce: for richness and so much flavour.
- White miso paste: this adds umami richness to the dressing.
- Lime: for tang we use the zest and juice.
- Garlic: for a strong flavour.
- Ginger: for a rich fiery flavour.
I like to add Linwoods flaxseeds on top of my noodles, and they have a few different blends to try which add so many plant points to the dish. You can use my code AMY15 to save 15% (as of August 2025) I also love some pink pickles, too.
Is this gluten-free and nut-free?
These are easily gluten-free as long as you use GF noodles (soba noodles are made with buckwheat so are GF naturally but just check) and check that you use tamari soy sauce as regular soy sauce contains wheat. Make this nut-free by swapping the cashews for pumpkin or sunflower seeds or leave them out.
How do I make this?
These are ready to enjoy in a few steps:
- Cook the noodles in a saucepan according to packet instructions: then drain and rinse under cold water.
- Chop all of the veggies: and place to one side.
- Stir together the tahini dressing ingredients: until smooth.
- Into a large bowl, add the noodles, veggies and dressing: and toss well.
- Plate up and sprinkle with flaxseeds: and enjoy.
How long will it last?
These noodles will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more quick and easy lunches and dinners:
- Pistachio Pesto Pasta Salad
- Mango Tofu Quinoa Salad
- Cashew Crunch Noodle Salad
- Mediterranean Pasta Salad
- 15-Minute Cold Peanut Satay Noodles
Edamame Avocado Soba Noodle Tahini Bowl (Vegan)
Packed with colour, crunch and fibre, this Edamame Avocado Soba Noodle Tahini Bowl is so delicious. With plant-based and gluten-free ingredients, it’s great for meal prep lunches and speedy dinners.
Ingredients
For the Soba Noodles:
- 2 portions soba noodles
- ½ large cucumber
- 1 avocado
- 2 spring onions
- 160g edamame beans, thawed
- 2 tbsp freshly chopped mint and coriander
- 60g toasted cashews*
For the Sauce:
- 2 tbsp runny smooth tahini
- 1 tbsp maple syrup
- 1 tbsp tamari soy sauce
- 1 tsp white miso paste
- 1 lime, zest and juice
- 1 garlic clove, grated
- 1 small piece ginger, peeled and grated
To Serve:
- 2 heaped tbsp Linwoods Flaxseed
- 2 tbsp pink pickles
Instructions
- Firstly, cook the soba noodles for 5 minutes, or according to packet instructions and rinse under cold water. Leave to one side and rinse again under water just before tossing together, to prevent them from sticking.
- For the salad, slice the cucumber in half lengthways and then scoop out the seeds (you can eat these now). Slice into slices. Chop the avocado in cubes and slice the spring onion into small pieces.
- For the sauce, combine all of the ingredients in a bowl and whisk until smooth.
- Into a large mixing bowl, add the noodles, cucumber, avocado, spring onion, edamame beans, most of the herbs and the cashews. Pour over the dressing and toss well.
- Divide between 2 bowls and top with some pink pickles, the remaining herbs and the tbsp Linwoods Flaxseed.
- Enjoy straight away or keep in sealed container in the fridge for 2-3 days.
Notes
*Add these to a dry frying pan and fry for 5 minutes, until golden and toasty.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Edamame Avocado Soba Noodle Tahini Bowl so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With soba love
p.s. this recipe was first made with Linwoods flaxseed which I love. This blog post is not sponsored and all opinions are my own.
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