Japanese Vegan Soba Noodle Bowl Mason Jar Salad
Prep time
Cook time
Total time
This Japanese noodle bowl is vegan, but has enough protein to power you for the whole day! So healthy and yummy, this soba noodle bowl will become your staple lunch!
Recipe type: Vegan
Cuisine: Japanese
Serves: 4 servings
  • 1 package (8 oz) Soba noodles (100% buckwheat)
  • 1 package (8 oz) frozen shelled edamame, thawed
  • 1 package (8 oz) mushrooms, sliced
  • 2 carrots, shredded
  • ½ head red cabbage, shredded
  • 2 tbsp soy sauce
  • 2 tbsp extra-virgin olive oil
  • 1 lime, squeezed
  • ½ tsp ground black pepper
  1. Cook Soba noodles according to package directions. Drain the noodles, rinse with cold water, put into a bowl and let cool completely.
  2. While the noodles are cooking, spray the non-stick frying pan with cooking spray. Add the mushrooms and pan-fry, stirring every minute, for 5 minutes. Remove from frying pan into a bowl and let cool completely.
  3. In a cup, combine soy sauce, olive oil, lime juice and black papper. Whisk with a fork to make a dressing.
  4. Prepare 4 mason jars (quart size - 32 oz each). Add the dressing to each jar, so it's on the bottom.
  5. Put the edamame on the bottom of the jars.
  6. Put the soba noodles in the jars.
  7. Put the layer of shredded carrots in the jars.
  8. Put the layer of mushrooms in the jars.
  9. Put the red cabbage in the jars as the top layer.
  10. Close the jars and refrigerate for up to 5 days. To serve the noodle bowl, open the jar, flip it upside down and put the contents on a large plate. Enjoy!
Recipe by Melanie Cooks at https://www.melaniecooks.com/soba-noodle-bowl/10203/