Vegan recipes for an active, healthy life.

Vegan Arame and Soba Noodle Salad Recipe

Vegan Arame and Soba Noodle Salad Recipe

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Vegan Arame and Soba Noodle Recipe

This seaweed is so easy to incorporate into your dish and it tastes amazing and it's so, so good for you. Arame is an excellent source of Iodine as well as Iron, Calcium, Magnesium, Vitamin A -- and we need iodine to make thyroid hormones and help control our body's metabolism!


  • 8 oz soba noodles (or any kind of noodle)
  • 4 cloves garlic
  • 1 small onion
  • 4 large carrots
  • 1/2 cup corn
  • 2-4 Tbsp sesame seeds
  • 2 Tbsp sesame oil

The Dressing

  • 1/4 cup tamari
  • 1/4 cup sesame oil
  • 4 Tbsp rice vinegar
  • 1 tsp ginger
  • 1 tsp garlic powder


  1. Unpack the arame and pour it all into a colander. Rinse with a bit of cold water and shake. Pour it into a separate bowl, fill that bowl with cold water until all the seaweed is covered. Set aside.
  2. In a medium sauce pan, boil water for the noodles. While the water is boiling, chop up the onions, garlic and carrots and set them aside.
    Garlic and Carrots
  3. Once the water is boiling, place 8 oz of Soba noodles in the boiling water and let them boil for 4 minutes. Set a timer and remove from heat once the timer goes off. These noodles do not need to be cooked very long.
    Udon noodles
  4. In a frying pan, put 2 Tbsp of the sesame oil and let it heat up. Add in the onions and carrots cook for about 1-2 minutes. Then add in the garlic and let simmer for another 2 minutes.
    Onions and Carrots
  5. Drain the arame and add it to the frying pan. Cook everything on medium for another 7 minutes.
    Arame and Soba Noodles
  6. Pour the soba noodles into a super large serving or mixing bowl then pour the arame and veggies on top.


  1. Pour this entire dressing mixture over the large bowl of soba noodles and arame and mix it up.
  2. Top with sesame seeds and serve!
    Arame and Soba Noodle Salad Recipe

Recipe Notes

This recipe makes A LOT! But that worked well for me because this dish is so delicious cold and my husband loves to just grab something out of the fridge and start munching -- and this dish is perfect for that. It will keep in the fridge for a good 4-5 days if you store it in a well-sealed container.

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