This soba noodle recipe is a rich and delicious meal that happens to be pretty healthy. Top your bowl with tofu, veggies, and edamame for an extra nutrient packed dinner.

This recipe is a combination of all my favorite soba noodle recipes in one. The sauce has a little bit of a kick, the tofu is extra crispy, and the topping bring the whole thing together.

How do you make soba noodles?

Soba noodles are actual very quick to cook. You start by boiling water and then cook according to the package instructions. It typically takes around 3 minutes. Once the are cooked, drain them in a colander and rinse them with cold water. This part is important! You always want to rinse the soba noodles with cold water to stop the cooking. This helps the noodles not stick together. I have forgotten this step multiple times and you end up with one big blob of a noodle.

How to serve this dish?

Mix the soba noodles with the peanut sauce and then add to individual bowls. At this point you can top it with tofu and any other topping you wish. A few toppings I love to add are red cabbage, thinly sliced red pepper, edamame, green onion, or cilantro.

You will probably have extra peanut sauce. Bring this to the table so everyone can add extra sauce if they need (I always add extra sauce).

I typically serve this dish warm, but you can also serve it cold.

How to store the soba noodles?

If you have leftovers, you can store them in an airtight container in the fridge. I would suggest putting the noodles and tofu together in one container and the toppings in another. That way, if you want to heat up the noodles you can keep the toppings cold.