High-Protein Soba Noodle Salad With Spicy Peanut Dressing

Protein, Salads

spicy red curry peanut soba noodle salad (high-protein + plant-based)

this spicy red curry peanut soba noodle salad is everything you want in a meal—bold, savory flavors, tons of texture, a creamy dressing, and the perfect balance of comfort and nourishment.

packed with colorful veggies, crispy tofu, and a protein-rich peanut butter-based sauce, it’s the kind of dish that makes eating healthy feel indulgent.

taste + texture

this salad is full of bold, thai-inspired flavor.

the red curry paste adds just the right amount of heat and depth, balanced by the creamy peanut butter and a touch of sweetness from honey and honey mustard.

the soba noodles soak up the spicy peanut sauce beautifully, while the crisp bell peppers and cabbage add crunch and freshness.

every bite has a mix of chewy noodles, tender tofu, and satisfying crunch—super satisfying and totally addictive.

protein content + nutritional benefits

each serving has about 23 grams of plant-based protein, thanks to a combination of tofu, edamame, peanut butter, and soba noodles. it’s also rich in healthy fats from avocado or olive oil and peanut butter, plus fiber and vitamins from the vibrant veggies.

purple cabbage and bell pepper provide antioxidants and vitamin c, while edamame and tofu bring calcium, iron, and a complete protein profile.

this bowl keeps you full and energized, making it perfect for lunch, dinner, or even meal prep.

substitutions + swaps

make it nut-free: swap peanut butter for sunflower seed butter or tahini.
vegan version: use maple syrup instead of honey and double check that your curry paste is vegan.
gluten-free: make sure your soba noodles are 100% buckwheat and use tamari instead of liquid aminos.
different protein: swap tofu for tempeh, crispy chickpeas, or even a store-bought plant-based chicken alternative.
extra veggies: throw in shredded carrots, cucumbers, or snap peas for extra crunch.

how to store it

this salad is perfect for meal prep. store leftovers in an airtight container in the fridge for up to 3 days.

the noodles will continue to absorb the sauce, so if it thickens too much, just stir in a splash of water or lime juice before serving. it’s great cold, room temp, or slightly warmed.

if you like High-Protein Soba Noodle Salad With Spicy Peanut Dressing, you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based & Delicious)

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

Creamy and Nourishing High Protein Green Glow Soup

Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad

Budget-Friendly Plant-Based Creamy Stewed Butter Beans

Plant Powered Protein Crispy Rice Salad

Comforting French Onion Soup Protein Pasta Bake

Low Carb Pizza Cauliflower Steaks

No-Reheat Sweet Potato and Tofu Wraps with Spicy Brown Mustard Hummus

Nourishing Spinach and Mushroom Curry Orzo Bake

Low Carb Plant Based Protein-Packed Lasagna

The Best Vegan Tortilla Soup – Creamy and Protein-Packed

Lower Carb Cacio e Pepe Spaghetti Squash Bake

are you going to make my Feel-Good Green Summer Salad (So Light & Satisfying)!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

High-Protein Soba Noodle Salad With Spicy Peanut Dressing

Recipe by MaryCourse: Lunch u0026amp; Dinner, Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

473

kcal

APPROXIMATE MACROS per serving
473 calories
23g protein
27g fat
42g carbohydrates

Ingredients

for the salad:
1 (8 oz) pack soba noodles
1 cup purple cabbage, finely chopped
1 red bell pepper, diced
1 and 1/4 cup shelled edamame (cooked)
1 handful fresh cilantro, chopped
1 block firm or extra firm tofu, pressed and cubed

tofu marinade:
1/8 cup extra virgin olive oil or avocado oil
1/2 tbsp red curry paste
1 tbsp liquid aminos (or low-sodium soy sauce)
1 tsp honey (or maple syrup for vegan)

for the dressing:
1/3 cup runny peanut butter
1 tbsp honey mustard
1/2 tbsp red curry paste
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground cumin
1 tbsp liquid aminos
1 tsp honey (or maple syrup for vegan)
1/3 cup water, more as needed to thin

Directions

prep the tofu:
in a bowl, whisk together oil, red curry paste, liquid aminos, and honey. toss in the cubed tofu and let it marinate for at least 15 minutes. preheat the oven to 400°f (200°c).
bake the tofu:
place the marinated tofu on a parchment-lined baking sheet and bake for 22 minutes, flipping halfway through, until golden and slightly crispy.
cook the soba noodles:
cook noodles according to package instructions. drain, rinse with cold water, and set aside.
make the dressing:
in a large mixing bowl, whisk together peanut butter, honey mustard, red curry paste, garlic powder, onion powder, cumin, liquid aminos, honey, and water. stir until smooth and creamy. add more water if needed for desired consistency.
assemble the salad:
to the bowl with the dressing, add cooked soba noodles, chopped cabbage, red bell pepper, edamame, cilantro, and baked tofu. toss until everything is evenly coated.
serve and enjoy:
serve immediately or chill before serving. leftovers can be stored in an airtight container in the fridge for up to 3 days.