Vegan Soba Noodle Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 people
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Calories
497 kcal
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Course
Main Course, Salad
Vegan Soba Noodle Salad
Description
The salad centers on soba noodles, cooked to package instructions and rinsed with cold water to remove starch, then lightly coated with sesame oil to prevent sticking. Fresh vegetables are thinly sliced for texture and contrast. Smoked tofu provides protein and a rich smoky flavor, diced or sliced, while edamame beans add bite and color.
The dressing is a balanced blend of sesame oil, tamari soy sauce, sesame or tahini paste, sweet maple syrup, ginger, optional garlic, acidic rice vinegar, five-spice powder for aromatic warmth, and fresh lime juice for brightness. All components are combined to create a cohesive dish with diverse textures and umami notes.
This salad is served chilled or at room temperature and works well as a light lunch or side. The recipe emphasizes the importance of proper noodle cooking to avoid mushiness and the inclusion of fresh herbs and seeds for garnish and flavor lift.
Ingredients
Ingredients for the dressing
- 2 tablespoon sesame oil
- 4 tablespoon tamari or soy sauce
- 1 teaspoon sesame paste or tahini
- 1 ½ tablespoon maple syrup
- 1 teaspoon ginger grated
- ½ garlic optional, clove
- 1 teaspoon rice vinegar
- 1 teaspoon five-spice powder
- lime juice from half a lime
Salad ingredients
- 250 g soba noodles 100% buckwheat flour
- ½ red cabbage small
- 3 carrot
- ½ cucumber
- 2 spring onion
- 200 g smoked tofu
- 1 cup edamame frozen
- 1 tablespoon sesame seeds
- cilantro fresh, a handful
Instructions
- Prepare the dressing by combining the tamari, sesame oil, sesame paste or tahini, finely chopped or shredded ginger and garlic, maple syrup, freshly squeezed lime juice and five spice powder. Mix all the ingredients until evenly combined.
- Following the packet instructions, cook the noodles in unsalted boiling water and set a timer. Soba noodles overcook quite easily so you want to make sure you follow the time given on your packet.
- Once cooked, drain the water and rinse with cold water to remove the excess starch. Use your hands to properly rinse the noodles almost like you want to wash them. Once cooled, add some sesame oil, stir and set aside.
- Prepare your fresh veggies. Thinly slice the red cabbage, carrot, zucchini, cucumber, and spring onions. Finely chop the cilantro.
- Cut the smoked tofu into thin slices or cubes. If you are using frozen edamame, add them to a small pot of boiling water for 3-4 minutes.
- On a big salad bowl, add the noodles, veggies, edamame, smoked tofu, and salad dressing. Stir using tongs or chopsticks then add the sesame seeds and cilantro on the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 567mg | 24% |
| Potassium | 936mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 8909IU | 178% |
| Vitamin C | 68mg | 76% |
| Calcium | 228mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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