Jade Noodles (Vegan Soba Noodles) Recipe
Jade Noodles - vegan soba noodles loaded with fresh seasonal veggies and a delicious sesame ginger dressing. Can be served warm or chilled! Gluten-free adaptable.
How to Make the Best Jade Noodles (Vegan Soba Noodles)
These Jade Noodles are a vibrant, satisfying vegan meal that celebrates fresh seasonal vegetables and the irresistible flavors of a homemade sesame ginger dressing. Named for their beautiful green color from all the blanched veggies, this soba noodle bowl is as nutritious as it is delicious—packed with protein from edamame and tofu, and loaded with vitamins from broccolini, asparagus, and spinach.
What makes this recipe so versatile is that it works beautifully served warm right off the stove or chilled as a refreshing noodle salad. The sesame ginger dressing brings everything together with its perfect balance of nutty sesame, tangy rice vinegar, and a touch of heat from the chili sauce. It’s the kind of meal that feels both wholesome and indulgent at the same time.
Whether you’re meal prepping for the week, looking for a quick weeknight dinner, or bringing a dish to a potluck, these jade noodles are sure to impress. Feel free to swap in whatever fresh vegetables you have on hand—the key is to blanch them just until bright green to keep that beautiful jade color and crisp-tender texture.
Jade Noodles (Vegan Soba Noodles)
Jade Noodles - vegan soba noodles loaded with fresh seasonal veggies and a delicious sesame ginger dressing. Can be served warm or chilled! Gluten-free adaptable.
Ingredients
Noodles and Vegetables
Sesame Ginger Dressing
Optional Garnishes
Instructions
Prepare the Noodles
- Bring a large pot of salted water to boil for the pasta and cook pasta according to package directions.
- 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.
Make the Dressing and Assemble
- Make the Sesame Ginger dressing by stirring all dressing ingredients together in a medium bowl.
- Pour dressing over the noodles and vegetables. Add tofu and baby spinach, a handful at a time, tossing everything together well.
- Toss in the scallions. Taste and adjust salt and heat (add more chili paste if desired).
- Serve in bowls with optional garnishes. This can be served warm or chilled.
Notes
- For a gluten-free version, use rice noodles or gluten-free soba noodles and replace soy sauce with tamari or liquid aminos.
- You can substitute the tofu with grilled chicken breast if preferred.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
