These spicy soba noodles are tossed with crispy tofu, raw vegetables, and a sauce that’s garlicky, nutty, and just spicy enough. They come together in 40 minutes and taste just as good cold from the fridge the next day.
This spicy soba noodle bowl comes together fast!
I started making this after a trip to Japantown in San Francisco. Over time, I’ve learned that the trick is building layers: miso adds depth, sesame oil brings nuttiness, and sriracha gives it heat without overwhelming the other flavors. You whisk it together while the water boils.
Pressing the tofu is worth the extra few minutes because it actually gets crispy instead of steaming in the pan. The vegetables stay raw or barely cooked so you get crunch against the soft noodles. Rinsing the soba after cooking removes the starch so they don’t clump into a sticky mass.
This works hot straight from the pan or cold for meal prep. The noodles absorb sauce as they sit, so add a splash of soy sauce or sesame oil when you reheat.
Pair this with a smothered garlic green beans for a delicious Asian-inspired meal or check out my spicy edamame peanut noodles for another easy weeknight dinner!
Key ingredients and why they matter
To make this recipe, you’ll need soba noodles, firm tofu, green onions, carrots, radishes, any neutral oil, sesame seeds, and chopped cilantro.
To make the spicy sauce, you’ll need soy sauce, toasted sesame oil, sriracha, white miso paste, garlic, and fresh ginger.
Full ingredient list and detailed instructions in the recipe card.
- Soba noodles. Buckwheat soba noodles are what’s traditionally used, and they’re also gluten-free. For substitutes, you can use rice noodles or
- Tofu. You can use any protein of choice. Some substitutions I like are tempeh, boiled eggs, mushrooms, and edamame.
- Miso paste. You can use white or sweet miso paste.
- Sriracha. Substitute with gochujang, chili garlic sauce, or cayenne for different heat profiles.
- Add more veggies like bell peppers, snap peas, and shredded cabbage.
TIPS & TRICKS
Shruthi’s top tips
Press tofu for at least 10 minutes to achieve a firmer texture and better browning. You can also use a tofu press to make it easier!
- Rinse soba noodles with lukewarm water right after cooking to remove starch and prevent sticking.
- Toss cooked noodles with a teaspoon of sesame oil if making ahead to avoid clumping.
- Add sauce at the end of cooking to avoid over-reducing or burning it.
- Double the sauce recipe if you like your noodles extra saucy or want to save some for dipping.
How to make spicy soba noodles
- Press the tofu between paper towels with a heavy object for about 15 minutes, then cut into bite-sized pieces. In a small bowl, whisk together the soy sauce, sesame oil, sriracha, miso paste, garlic, and ginger until smooth. Set aside.
- Bring a pot of water to a boil. Cook the soba noodles according to the package directions until just chewy. Drain and rinse with lukewarm water to remove excess starch.
- Heat oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on multiple sides, then transfer to a plate. In the same skillet, add the carrot and cook briefly, then add the radishes and green onions and cook just until crisp-tender.
- Reduce heat to medium and pour the sauce into the skillet, stirring to combine. Add the noodles and tofu back to the pan and toss until everything is evenly coated. Serve immediately, garnished with sesame seeds.
How to serve spicy soba noodles
These spicy soba noodles are my go-to for a quick lunch or dinner! They’re already so flavorful on their own, but I love to serve them with my vegan egg rolls, din tai fung green beans, or daikon salad for a complete meal.
Storage and reheating suggestions
To store leftover noodles, store them in an airtight container in the fridge for 3-4 days.
Reheat them in a pan over low heat or in the microwave for 1-2 minutes. If the noodles has become clumpy, you can add a splash of water or broth.
More tofu recipes
If you like this recipe, check out my other delicious tofu recipes:
Sesame Tofu
Gochujang Tofu
Kung Pao Tofu
Sheet Pan Bibimbap
Spicy Soba Noodles
Equipment
- 1 Tofu Press optional
Ingredients
For the noodles and vegetables
- 1 14-oz block extra firm tofu, pressed and cut into ½-inch pieces
- 8 oz soba noodles, or buckwheat noodles
- 2 tablespoons avocado oil, substitute neutral oil
- 1 medium carrot, cut into thin matchsticks
- 4 radishes, cut into thin matchsticks
- 3 green onions, sliced into 1-inch pieces
- 2 teaspoons sesame seeds, for garnish
For the sauce
- 3 tablespoons low-sodium soy sauce, or tamari
- 1½ tablespoon toasted sesame oil
- 1½ tablespoons sriracha, adjust to taste; substitute gochujang
- 1½ tablespoons white miso paste, substitute sweet miso
- 3 cloves garlic, minced
- 1½ tablespoons fresh ginger, minced, use 1½-inch piece
Instructions
- Press tofu for at least 15 minutes between paper towels with a heavy object on top. Cut into ½-inch thick pieces, about 1-2 inches long
- In a small bowl, whisk together soy sauce, sesame oil, sriracha, miso paste, garlic, and ginger until smooth. Mash miso paste into the liquid first to prevent clumps. Set aside.
- Bring a pot of water to a boil. Cook soba noodles according to package directions until just chewy. Drain and rinse under cold running water to stop cooking and remove excess starch. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add tofu and cook undisturbed for 2-3 minutes until golden on bottom. Flip and cook another 2-3 minutes until crispy on multiple sides. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add carrot and cook 1-2 minutes, stirring occasionally. Add radishes and green onions and cook 1 minute until just warmed but still crisp.
- Reduce heat to medium. Pour sauce into skillet and stir to combine. Add noodles and tofu. Toss until everything is evenly coated with sauce, about 1 minute.
- Serve immediately, garnished with sesame seeds.
Notes
- Press tofu well for best texture—wet tofu won’t crisp
- Rinse soba under cold water to prevent gummy, sticky noodles
- Mash miso into liquid before adding other sauce ingredients to avoid clumps
- Don’t overcook the radishes and green onions—they should stay crisp
- Variations:
- Add steamed edamame for extra protein
- Use rice noodles for a gluten-free option (check soba labels, as some contain wheat)
- Top with a soft-boiled egg for a non-vegan version
- Add shredded cabbage or snap peas for more vegetables
- Refrigerate in an airtight container up to 3 days.
- Noodles absorb sauce as they sit; add a splash of water, soy sauce, or sesame oil when reheating to loosen
- Works well hot or cold, making it great for meal prep
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought this was an easy and delicious meal. I too used zucchini as I didn’t have radish. Also, first time cooking with Tofu. Trying to find ways to love it. This was a great way.
That’s great to hear – thank you for sharing back! I have many other tofu recipes you can try 🙂
This is a solid recipe that stood up to a multitude of substitutions. Rice noodles instead of soba; daikon instead of radishes; zucchini instead of spring onions. My mother offers food to the gods and ancestors every mealtime which can’t include onions or garlic, so my initial sauce was just the soy sauce (actually coconut aminos), toasted sesame oil, and miso paste. After a portion had been extracted for divine offering, I mixed and added garlic chili and, well, more garlic (minced) 🙂 I left out the tofu because I was serving this dish with miso soup which had tofu in it (along with bok choy and thin-sliced white mushrooms). Everyone loved the meal so much and I’m thrilled to add this noodle dish to my rather limited repertoire!
Glad to hear you liked it! 🙂