A bowl of noodles with veggies in a Thai red curry sauce with cilantro and sesame.

Thai Red Curry Soba Noodle Salad

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrees
  • Cuisine: gluten-free, nut-free, oil-free, vegan


This Thai Red Curry Soba Noodle Salad is a creamy cold noodle dish that is bursting with flavor! This gluten free and vegan recipe can be made in under 30 minutes. 



  • 8 oz soba noodles
  • 1 cup shelled edamame
  • 2 carrots (, julienned)
  • 2 red bell peppers (, sliced into thin strips)
  • 1/2 cup cilantro leaves
  • 1 package baked tofu (, cubed)

For the sauce:

  • 1/4 cup raw tahini
  • 3 tablespoons Thai curry paste
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons liquid aminos OR tamari
  • 1 teaspoon sriracha


  1. Heat a large pot of water over high heat until boiling. Add in the soba noodles and cook until tender, about 5-7 minutes. Drain the noodles and rinse them with cold water.
  2. While the noodles are cooking, stir together the sauce ingredients.
  3. Toss the drained noodles with the sauce and then add in the remaining ingredients. Toss to combine well. Serve with sesame seeds to garnish, if desired.


  • If you are gluten free, be sure to check your soba noodles before buying. Some brands use half buckwheat flour and half wheat flour in their noodles. I prefer this brand which I order online.
  • If you have never cooked soba before, be sure to check the package directions. The noodles can cook in as fast as 3 minutes, so keep a watchful eye. They also stick together easier than regular noodles, so give them a good stir while they are cooking to break any clumps up, then rinse them in cold water right after they come out of the pot.


  • Serving Size: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0