Soba noodle salad

Fresh and easy soba noodle salad: a quick veggie-packed meal

Looking for a light, healthy, and satisfying meal that’s full of flavour? A Soba Noodle Salad might just be your new go-to. This delicious dish is budget-friendly and combines nutritious soba noodles with a variety of fresh vegetables, creating a quick and tasty meal that’s perfect for lunch, dinner, or as a side at your next BBQ. It’s also a fantastic way to pack more veggies into your diet!

Watch our step-by-step video on how to make a simple and vibrant soba noodle salad that can be customised to your taste.

Why soba noodles?

Soba noodles are made from buckwheat, which gives them a unique nutty flavour and a boost of fibre and protein. These noodles are naturally gluten-free (but be sure to check your packaging, as some may contain wheat), making them a great choice for those with dietary restrictions. They cook up quickly and absorb flavours beautifully, making them perfect for cold salads or warm dishes.

Soba noodle salad recipe

Ingredients:

200g soba noodles

1 medium carrot, julienned

1 cucumber, julienned

1 bell pepper, thinly sliced

1/2 cup edamame beans (optional)

2 tablespoons sesame seeds

Fresh cilantro (optional, for garnish)

For the dressing:

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 teaspoon grated ginger (optional)

1 clove garlic, minced

Method:

1. Cook the noodles: Cook the soba noodles according to the package instructions. Usually, this means boiling them for 4-5 minutes. Once cooked, rinse them under cold water to stop the cooking process and set aside to drain.

2. Prepare the veggies: While the noodles cook, prepare your veggies. Use a julienne peeler or a sharp knife to slice the carrot, cucumber, and bell pepper into thin strips. If using edamame, blanch them in boiling water for a few minutes before draining.

3. Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined.

4. Assemble the salad: In a large mixing bowl, combine the cooled soba noodles with the veggies. Pour the dressing over the top and toss everything together until the noodles and veggies are well-coated.

5. Finish: Sprinkle with sesame seeds and fresh cilantro for an extra burst of flavour.

Tips

You can add extra protein to your salad by including grilled chicken, tofu, or tempeh.

For a more filling meal, consider adding avocado or toasted nuts for added texture.

This salad can be made ahead of time and stored in the fridge for up to 2 days.

Why you’ll love it

This soba noodle salad is a quick and easy meal and a great way to enjoy fresh, seasonal veggies. The combination of crunchy vegetables and the tangy dressing creates a satisfying dish that’s full of vibrant flavours. Plus, it’s budget-friendly, making it a perfect way to add more veggies into your meal without breaking the bank.

Content developed in conjunction with VEG Education and Velisha Farms.

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