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soba noodle bowl

Chilled Sesame & Carrot Soba Noodles

You will get hooked on this Chilled Sesame And Carrot Soba Noodle Bowl. Loaded with healthy, simple ingredients, and totally bursting with flavour.
Course Main Course, Salad
Cuisine Asian, Healthy
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 10 minutes
Total Time 20 minutes
Servings 4
Calories 368 kcal


  • 250 grams soba noodles 1 pack
  • 3 carrots shredded
  • 6 scallions
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp coconut aminos tamari or soy sauce could be used here as well
  • 1 /2 tsp coconut sugar
  • 2 Tbsp sesame seeds toasted
  • 1 pepper red, bell, julienned
  • 1 cup arugula packed loosely
  • Optional: Top with lightly toasted chopped nuts, organic tempeh steaks or lightly grilled organic tofu

For Tamari Fried Tempeh

  • 1/2 block tempeh
  • 1.5 tbsp tamari
  • 1 tbsp avocado oil


  1. Cook the noodles according to package directions. Drain and toss with just a drizzle of sesame oil to keep them from sticking together. Put in the refrigerator to cool.
  2. Peel the carrots and shave with a peeler or mandolin. You should have about 3 loosely packed cups of carrot shavings.
  3. Trim the scallions and chop the green and white parts into 1/2-inch diagonal pieces.
  4. Whisk the rice vinegar, sesame oil, coconut aminos and taste. Add a little more coconut aminos or coconut sugar if desired.
  5. Use two forks or tongs to toss together the chilled noodles, carrots, scallions, and noodles with the dressing. Top with the sesame seeds and add chopped nuts, tempeh or grilled tofu.

For tamari fried tempeh:

  1. Heat a pan over medium, add oil.

  2. Add tempeh and drizzle tamari over the tempeh. Cook on each side for 5 minutes, until browned.