This soba noodle salad is light, fresh and packed with delicious asian flavors! This ‘salad’ came to fruition when I wanted something that would keep well in the fridge to have for weekday lunches. It is another healthy alternative to your traditional salads and is delicious on its own or served inside lettuce cups!
Why you should make this delicious soba noodle salad:
This soba noodle salad is packed with crisp vegetables and buckwheat soba noodles making it a great healthy meal. This kind of recipe is perfect for meal prep or a light dinner and the best part is the cooking process couldn’t be any easier, you barely even have to turn on the stove! Think of it like summer salad meets asian flavors meets delicious pasta salad!!!
Ingredients you need for this soba noodle salad recipe:
- Soba noodles
- Bell pepper: any color is fine!
- English cucumber: I like these for salads because they contain less seeds than regular cucumber.
- Edamame: Feel free to use snap peas or snow peas instead.
- Red cabbage: Green or napa cabbage is fine too, I just love the bright purple color of red cabbage in this soba salad.
- Carrots
- Cilantro or your fresh herb of choice
Dressing ingredients:
- Extra-virgin olive oil
- Fresh garlic
- Fresh ginger
- Hoisin sauce
- Soy sauce
- Honey: you can use maple syrup as well
- Rice vinegar
- Lime juice
- Salt
- Sesame seeds: optional
How to make this cold soba noodle salad:
- Bring a large pot of water to a boil.
- Boil soba noodles in the water for 2 minutes less than the package directions. You want the noodles to be al dente!
- Chop up your raw fresh veggies to that they are similar in size.
- Drain and rinse the noodles in cold water to get rid of any excess starch.
- Add the noodles and crunchy veggies to a large bowl.
- Make the dressing and pour it over the noodle salad mixture.
- Toss everything until well combined. Enjoy as is or inside lettuce cups!
FAQ:
Soba noodles are thin Japanese buckwheat noodles. You can often times find them served chilled or in hot noodle soups. They have a slightly earthy and nutty flavor but are not over powdering at all. Bonus: they are gluten free too!
Soba noodles have tons of vitamins (especially B1 and B2), are high in protein and low in fat. Soba noodles have less calories and more fiber than regular pasta (like spaghetti), making them one of the healthiest noodles on the market!
This cold noodle salad it will stay delicious for 3 to 4 days when stored in an airtight container. The crunchy vegetables will soften a little as they sit in the dressing but that is exactly what you want!
Soba Noodle Salad With Veggies
Equipment
- 1 Medium pot
- 1 sharpe knife
Ingredients
- 1 (9.5 oz) package buckwheat or soba noodles
- 1 bell pepper chopped
- 1 english cucumber chopped
- 1 cup shelled edamame steamed per package instructions
- 1 head red cabbage thinly sliced. I only used half of a small head.
- 1 carrots peeled and chopped
- 1/2 cup fresh cilantro chopped
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2-3 cloves fresh garlic skin peeled and grated
- 1 tbsp fresh ginger skin peeled and grated
- 3 tbsp hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp honey you can use maple syrup as well
- 4 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 2 tsp sesame seeds optional
Instructions
- Start by finely chopping all the vegetables to your liking. Try to make sure they are similar in size.
- Transfer all the prepped vegetables to a large bowl and set aside for later.
- Over medium high heat, bring a large pot of water to a boil.
- Boil soba noodles in the water for 2 minutes less than the package directions. You want the noodles to be al dente!
- In the meantime, make the dressing and be sure to taste and adjust to your liking!
- Drain and rinse the noodles in cold water to get rid of any excess starch.
- Add the cooked and rinsed noodles to the bowl of veggies.
- Pour the dressing on top and toss everything to combine.
- Enjoy as is or serve inside lettuce cups!
Nutrition
This easy recipe is also vegan and gluten-free (if you substitute the soy sauce with tamari or coconut aminos)! It’s a great option for those of us with food allergies and something you could add some air fryer tofu or your favorite protein to as well!
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