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5 from 1 vote

Somen Noodle Salad

This vegan somen salad is perfect for when it's too hot to turn on the oven, or when you just don't have time to cook. It's delicious, nourishing, and comes together in under 20 minutes!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Japanese
Servings: 2


  • 1 bundle of somen noodles
  • 4 cups shredded lettuce
  • 1 small carrot, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 cup shredded cabbage
  • 1 green onion, sliced
  • 1/2 block of firm tofu
  • pinch of salt and pepper
  • 1/4 tsp turmeric
  • toasted sesame seeds for garnish


  • 5 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp peanut butter
  • 1/4 tsp black pepper


  • Boil water and cook the noodles according to package directions. Drain and rinse under cold water to prevent the noodles from cooking further.
  • Heat a pan over medium heat and crumble the tofu into the pan. Season with salt, pepper, and turmeric. Stir until seasonings are evenly mixed and the tofu has turned a yellow color. Take off from heat and let cool. 
  • Prepare the dressing by adding all ingredients to a small jar. Tightly seal the jar and then shake vigorously for a few seconds until everything is combined.
  • Add the lettuce, carrot, tomatoes, cabbage, and green onion to a large salad bowl. Add in the noodles, tofu, and salad dressing and mix well. Sprinkle with sesame seeds.