Go Back
Vegan Chilled Cucumber-Avocado Soba Noodle Bowl

Vegan Chilled Cucumber-Avocado Soba Noodle Bowl — Vegan & Light

Cold soba, crisp cucumber ribbons, and creamy avocado—tossed in a bright sesame-chili dressing—make a bowl that feels like summer in a forkful. I eat this when I want something light, fresh, and ridiculous-looking on Instagram but actually easy to make
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: DINNER
Cuisine: American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

  • Noodles & Greens
  • 1 bundle 4.75 oz / 90 g soba noodles (use 100% buckwheat or gluten-free rice noodles if needed)
  • 1/2 cup frozen shelled edamame optional
  • 2 Persian or mini cucumbers about 120 g, thinly mandolined
  • 1/4 cup cilantro finely chopped
  • 3 scallions thinly sliced on a bias
  • 1/4 cup roasted cashews or roasted peanuts roughly chopped (optional)
  • Toasted sesame seeds for garnish
  • Chili-Lime Sesame Sauce
  • 2 tsp sesame oil
  • 2 tsp soy sauce or tamari for gluten-free
  • 2 tsp lime juice
  • 2 tsp chili crisp start with 1 tsp if you prefer mild
  • 1 tsp maple syrup maple replaces honey to keep it vegan
  • 1 tsp white miso paste

Equipment

  • Medium pot to boil noodles
  • Colander/strainer to drain and rinse
  • Mandoline or sharp knife for thin cucumber slices
  • Large mixing bowl for tossing
  • Small bowl & whisk (or jar with lid) for the dressing
  • Measuring spoons and a cutting board
  • No fancy tools required, but the mandoline speeds things up (and makes the noodles look photo-ready).

Method
 

  1. Boil the noodles and blanch the edamame.
  2. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package until soft but still chewy (about 4–6 minutes for many brands; your pack may say 5–7). Add the frozen edamame during the last minute to blanch. Drain and rinse both under cold water until cool. Shake off excess water.
  3. Make the sauce.
  4. Whisk 2 tsp sesame oil, 2 tsp soy sauce, 2 tsp lime juice, 2 tsp chili crisp, 1 tsp maple syrup, and 1 tsp white miso in a small bowl. Taste and adjust: add more lime if you want brightness, or more chili crisp if you like it spicy.
  5. Prep the veggies.
  6. Mandoline the cucumbers on the thinnest setting. Toss the ribbons with a small pinch of salt and let them sit briefly to release excess water, then pat dry with paper towels. Slice scallions and chop cilantro.
  7. Toss everything.
  8. Place the cooled noodles and edamame in a large bowl. Add the cucumbers, scallions, cilantro, and chopped nuts (if using). Pour 2–3 tbsp of the dressing over everything and toss until evenly coated. Top with a sprinkle of toasted sesame seeds.
  9. Serve chilled.
  10. Plate the bowl cold or at room temperature. Add more dressing as needed. Enjoy immediately.

Notes

Calories & nutrient note (estimate)

I calculated this recipe carefully so you can track energy intake if you like numbers. Here’s a friendly estimate for one serving (ingredients as listed, with cashews included):
  • Soba noodles (90 g dry): ~302 kcal
  • Edamame (1/2 cup): ~91 kcal
  • Cucumber (120 g): ~19 kcal
  • Roasted cashews (1/4 cup): ~188 kcal
  • Toasted sesame seeds (1 tbsp): ~52 kcal
  • Sesame oil (2 tsp): ~80 kcal
  • Chili crisp (2 tsp): ~40 kcal
  • Maple syrup (1 tsp): ~17 kcal
  • Miso, scallions, cilantro, soy: ~20 kcal (combined, small amount)
Estimated total: ~810 kcal per serving.
If you want a lighter bowl, omit the nuts or halve the sesame oil and you’ll cut significant calories (I do this on busy days). The bowl still tastes satisfying thanks to the avocado and edamame protein.