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5 from 1 vote

Creamy Sesame-Avocado Soba Noodles | Vegan + Gluten-Free

These simple, satisfying vegan creamy sesame-avocado soba noodles come together in a speedy 25 minutes. Soba noodles are cooked to perfection and then tossed in a creamy and savory combination of avocado, sesame oil, soy sauce, lime juice + fresh ginger.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrée, Pasta
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 2 -3
Author: Blissful Basil


  • 8 ounces buckwheat-only soba noodles
  • 2 tablespoons tamari or Bragg's Liquid Aminos, divided
  • 1 head baby bok choy, cleaned and stemmed
  • 1 large avocado
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger root
  • optional: sesame seeds


  • Bring 2-3 quarts water and 1 tablespoon of Bragg's Aminos or soy sauce to a boil. Add soba noodles and bok choy leaves and boil for 8 minutes or until noodles are tender, stirring every minute or so to keep the noodles from clumping.
  • While the noodles are cooking, prepare an ice bath.
  • Drain the noodles and bok choy. Transfer the noodles to the ice bath to keep them from sticking.
  • To make the sesame-avocado sauce, add the flesh from the avocado, lime juice, sesame oil, grated ginger, and 1 tablespoon Bragg's Aminos or soy sauce to a food processor. Process for 2-3 minutes or until completely smooth.
  • Add the noodles to a large bowl, pour as much of the sesame-avocado sauce over the noodles as desired, and toss the noodles to coat. Depending on the size of your avocado, you may not need to use all of the sauce.
  • Serve the noodles in bowls and top each serving with a few of the boiled bok choy leaves and a sprinkling of sesame seeds.
  • Enjoy!


This recipe doesn't keep well in the fridge because of the avocado, so be sure to enjoy it fresh!
Most soba noodles contain a combination of buckwheat and wheat, so be sure to choose buckwheat-only soba if you want to keep this dish gluten-free.