Soba Noodles Salad

Vegan Soba Noodles Salad is an appealing and nutritious dish. These noodles consist of buckwheat is a good method to achieve protein and dietary fiber. Fresh veggies also add a natural crunch and sweetness. The items used to prepare the salad dressing are plant-based items. Even the most sensitive dieters will enjoy the tasty and healthy Vegan Soba Noodles Salad. This salad’s vibrant hues and diverse textures make it an attractive feast and a wonderful way to liven up your daily mealtime routine. The number of calories and fat is also low. You can savor the taste of this salad with any meal. This salad is perfect for anyone searching for a fulfilling and mouth-tempting option. Let’s start the recipe.

STATS:

• Course: Side dish, Main course
• Cuisine: Asian Style
• Diet: Vegan, Gluten-free, Vegetarian
• Total Time: Fifteen mins
• Preparation Time: Five minutes
• Cook Time: Ten minutes

EQUIPMENT:

• Nonstick pot
• One sharp knife
• Colander
• One small bowl
• One spoon
• One jar (to store the dressing)
• One large bowl

INGREDIENTS:

• Uncooked soba noodles 9.5 oz.
• Chopped fresh cilantro 1 cup
• 1 cup of thinly sliced red cabbage
• Sliced carrots 1 cup
• Scallions 3
• Seasoned seaweed, optional

For Ginger Soy Dressing

• One-fourth cup of Rice vinegar
• Olive oil 3 1/2 tbsp
• Agave 1 to 2 tbsp
• 1 tablespoon of Sesame oil
• Three tablespoons of soy sauce
• 1 teaspoon of fresh and Crushed ginger

INSTRUCTION NOTES:

Noodles:

• We used soba noodles made with buckwheat flour to make this salad gluten-free.

Veggies:

• Add different and good-quality veggies to enhance the salad’s taste.

Salad dressing:

• We used plant-based and fresh salad dressing such as soy sauce or rice vinegar.

INSTRUCTIONS:

Preparation of noodles:

1. Cover a nonstick deep pot with half water.
2. Then, shift it on a stovetop and adjust its flame to medium heat.
3. Next, put the raw noodles in this pot.
4. Simmer it until the noodles are cooked through.
5. Meanwhile, we will chop the vegetables.
6. Cut the scallions, carrots, and cabbage into thin slices with a knife.
7. Set aside the chopped veggies.
8. Once the noodles are cooked, shift the cooked noodles to a colander so all water is easily removed.
9. Meanwhile, we will prepare the ginger soy dressing.

Preparation of Ginger Soy Dressing:

1. Add agave, olive oil, soy sauce, rice vinegar, grated ginger, and sesame oil to a small bowl.
2. Whisk all items with a spoon.
3. The salad dressing is ready.
4. Save the salad dressing in a different box for later use.

Assembling:

1. Add cooked noodles and chopped veggies to a large bowl.
2. Next, pour ginger soy dressing over the noodles.
3. Combine all items so the sauce mixes well with the veggies and noodles.
4. The tasty and colorful Soba Noodle Salad is ready to serve.
5. Enjoy instantly or shift the bowl to the fridge for later use.

VARIATIONS:

• Different kinds of pasta will work best such as whole wheat pasta or long pasta noodles.
• Use different fresh vegetables such as zucchini, Napa cabbage, bell peppers, or green beans to make this salad recipe more vibrant.
• Incorporate different protein sources like cooked chickpeas, edamame, white beans, mushrooms, tofu, or cauliflower.
• This salad recipe is easily modified by substituting a different salad dressing, like peanut dressing or Asian salad dressing.
• You can make this salad recipe spicier by adding chili sesame oil or hot sriracha sauce.
• Decorate this salad by adding chopped mint, almonds, seeds, or toasted nuts to enhance its flavor.

SERVING SUGGESTIONS:

• Tofu stir-fries, grilled vegetables, or tempeh also go well with this salad.
• Pair the salad with roasted sweet potatoes or edamame.
• Enjoy it with vegan dumplings, spring rolls, or cheesy sticks.
• You can also serve this salad with hot miso broth.

TIPS:

• Pick premium-quality soba noodles that are manufactured with buckwheat for a nutty flavor.
• Toss the salad before consuming it to keep the noodles from getting sloppy.
• Garnish with nuts, seeds, or avocado to enhance the flavor.
• Use fresh and seasonal veggies for the best flavor.
• Enjoy the salad cold for a refreshing summer meal.

STORAGE INFORMATION:

Advance preparation:

• We can prepare the salad items before one day of eating. Just cut the veggies and prepare the sauce before serving. Keep the veggies and sauce in different jars. Before consuming, we will simmer the noodles and mix all the items.

Fridge:

• You can store the leftover soba noodles in an airtight box and refrigerate them for only twenty-four to forty-eight hours. Add a little more sesame oil before consuming.

Freezer:

• I won’t suggest you freeze this salad due to the usage of fresh veggies and noodles. These ingredients will be mushy after being frozen and ruin the salad taste.

FAQs:

Which veggies are commonly used in vegan soba noodles salad?

• Leafy greens like spinach or kale, bell pepper, cucumbers, and sprouts are all commonly used vegetables.

Are several kinds of noodles acceptable as well?

• Soba noodles are my preferred choice to prepare this recipe. But, you can try various types of noodles, like quinoa noodles, rice noodles, or even zucchini noodles.

NUTRITIONAL INFORMATION/SERVING:

Serving size 1 bowl
Total Amount 8 people servings
Total Calories 208 kcal
Carbohydrates 30 g
Sugar 11 g
Protein 6 g
Dietary Fiber 1 g
Total Fat 8 g
Iron 1 mg
Sodium 660 mg