Vegetarian Mains

Cold Soba Noodles with Lemon-Almond Dressing

With the perfect balance of creamy and tangy, these cold soba noodles are my go-to summertime lunch!

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I’ve gushed on the blog before about my favorite peanut sauce (see this recipe and this one too!), but this lemon almond butter dressing may just be my new favorite condiment. It took me awhile to like almond butter, as every time I’d go to take a bite, I’d expect creamy, salty peanut butter. Instead almond butter is much more mild in flavor with a slight sweetness that is just so different than peanut butter, but still has the creaminess factor. I’ve now come to love almond butter, especially when cooking as it doesn’t overpower other ingredients like some nut butters do (sorry peanut butter, I love you but you do tend to hog the show).

Nutrition-wise, I also love the fact that almond butter is packed with healthy monounsaturated fats, magnesium, and vitamin E (an antioxidant). Plus, it has that filling protein I need to get me through the day. 

Let’s get back to the sauce, after all it’s the whole point of eating this recipe (in my opinion 😉 ). Unlike my peanut sauce, which is thick and savory, the lemon-almond sauce has a brighter flavor thanks to the lemon juice and is just a tad thinner to better coat the noodles and slaw. You’ll also notice it doesn’t contain any added sugars and goes light on the soy sauce, as the lemon, almond butter, and fresh ginger supply enough flavor to satisfy.

While you do have to boil noodles and sauté tofu, this recipe takes less than 15 min to put together making it ideal for meal prep Sundays! Either store the whole batch in the fridge and dish out as you go during the week, or pre-portion into individual containers for quick grab-and-go lunches.

For veggies, I just bought a pre-made broccoli slaw from Whole Foods, but you could easily sub in freshly grated veggies or even zucchini noodles instead. To add a bit more protein, I added tofu as it’s one of my favorite proteins, but if you aren’t a tofu fan feel free to use chicken or shrimp instead, or even edamame to keep it vegetarian. While I don’t really like cooked fish, I bet cold grilled salmon would delicious for any fish lovers out there. 

For a move update, Bry and I are starting to get into a routine here in Denver and are loving living in the middle of a city again! While it hasn’t fully sunk in that we live here yet (even our lungs are still trying to acclimate to our new home), we’re just trying to get the most out of every day whether it’s going hiking, drinking local beer, or just walking around in the seemingly unending blue-sky days. I also have a whole list of places I can’t wait to go eat at, so hopefully some restaurant reviews will be coming soon ;)! 

So here’s a toast to a summer-perfect lunch!

Cold Soba Noodles with Lemon-Almond Dressing

Print Recipe
Serves: 5 Cooking Time: 15 min


  • For the sauce:
  • 4 Tablespoons natural almond butter
  • 4 Tablespoons warm water (feel free to add more water to further thin out the dressing if desired)
  • 1 Tablespoon low-sodium soy sauce
  • Juice from 1 lemon
  • 1-1.5 Tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • Pinch black pepper
  • For the soba noodles
  • 1 package soba noodles
  • 1 package extra firm tofu, drained and pressed the cut into cubes*
  • 1 Tablespoon canola oil
  • 1 tsp ground ginger
  • Pinch black pepper
  • 1 10-oz package broccoli slaw*



To make the lemon-almond sauce: whisk together ingredients in a small mixing bowl. Set aside until ready to use.


Bring medium-pot of water to a boil. Once boiling, cook soba noodles per package instructions (mine took 5 minutes). Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.


While the waiting for the water to boil, place canola oil in a medium skillet over medium-high heat. Once oil is hot, add tofu cubes and season with ground ginger and pinch of black pepper. Cook until tofu cubes are browned on all edges, about 5-6 minutes. Set aside.


Once noodles and tofu are cooked, place slaw and soba noodles in a large mixing bowl. Pour over lemon-almond sauce and toss to fully coat the noodles and slaw.


Finally, carefully fold in tofu cubes then place in fridge overnight. Serve cold.


*See post for alternative ingredients Nutrition for 1/5 of recipe: 390 calories, 2 g saturated fat, 44 g carbohydrate, 4 g fiber, 3 g sugar, 20 g protein

Ingredients and tools I used to make this recipe that you can get on Amazon: 
Barney Butter Smooth Almond Butter
KOYO Organic Soba Noodles
Glass Pyrex Mixing Bowls with Lids

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  • Reply
    Rita Sperling
    July 19, 2017 at 9:25 am

    This looks and sounds great Kelli, going to try it this week! Glad to hear you and Bryan are acclimating to the Denver air! Think of you both often, know you will be the “toast” of Denver soon! Hugs, Rita Sperling

  • Reply
    Brynn at The Domestic Dietitian
    July 20, 2017 at 11:01 am

    What a delicious and light sounding summer lunch idea! I agree that while peanut butter can do no wrong, it totally overpowers some dishes. Love using almond butter in it’s place, great idea.

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