Satay Soba Noodle Salad

Author: Megan Hallet

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


This vegan satay soba noodle salad is a delicious way to get your veggies in without even realising, by spiralizing the carrots and cucumber and smothering in a peanut dressing. Delicious! 

Vegan satay soba noodle salad


  • 2 large carrots
  • 80g of soba noodles
  • Half a large cucumber
  • 30g of peanut butter (crunchy or smooth)
  • 2 tbsp of coconut aminos (or tamari)
  • 1 tbsp of coconut milk
  • 200g of firm smoked tofu

Coconut Bacon:

  • 40g of coconut flakes
  • 1-2 tsp of coconut aminos
  • 1tbsp of Cajun spice mix


  1. Boil the soba noodles for roughly five minute whilst you spiralize the carrots and the cucumber. Drain the water and allow to cool whilst you make the remaining elements.
  2. For the dressing: mix the peanut butter, coconut aminos and coconut milk together until smooth and combine with the carrots, cucumber and noodles.
  3. In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.
  4. Plate up the noodle salad, topped with sesame seeds if you wish, add the coconut bacon and place the tofu on top once it has turned a golden brown.

Looking for tasty ways to eat more vegetables? Try these delicious vegan salad recipes!

Written by

Megan Hallet

Megan Hallett is a women’s health nutritionist, nutritional therapist working and cookbook author, working remotely (worldwide). Megan has been working with women for around four years since graduating from The Institute of Integrated Nutrition and the College of Naturopathic Medicine in London.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it