Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. With a video!

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan There was a new voice which you slowly recognized as your own,
that kept you company as you strode deeper and deeper into the world.
~Mary oliver~

Here’s a simple recipe for a Soba Noodle Salad I like call Jade Noodles because of all the beautiful green veggies- asparagus (or green beans)  broccolini, edamame, snow peas and spinach -all tossed in a sesame-ginger dressing. Today I’ve used soba noodles but any pasta or noodles will do, including rice noodles or other gluten-free noodles.

How to make Jade Noodles! | 60-second video

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan

Variations:

Feel free to change out the veggies, based on your preferences and the season. The proportion of veggies to noodles is quite high. 1 ½-2  pounds of veggies to 8 ounces of noodles… so this recipe is just loaded with nutrients!

If blanching veggies like broccolini or asparagus, save time by tossing them directly into the pasta water for the last 1-2 minutes of cooking. A fast and healthy weeknight dinner! 

For fall or winter veggies- feel free to roast them first!

Jade Noodle Dressing:

While the pasta is boiling, mix up the flavorful Sesame Ginger Dressing!

Jade Noodles- a vegan, Asian-style soba noodle salad loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. #sobanoodles #sobanoodlesalad #asiannoodles #asiannoodlesalad #vegan

Make these Jade Noodles! You’ll have a healthy delicious dinner, full of nutrient-dense veggies on the table in less than 30 minutes! And the leftovers will make for a tasty lunch the next day. Keep this hearty salad vegan by adding store-bought or homemade baked tofu, or try crispy tofu, or for meat-eaters, feel free to add chicken breast or shrimp!

 

Other Asian Noodles you may enjoy: 

Happy weekend! Hope you enjoy!

xoxo

Sylvia

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Vegan soba noodles loaded up with fresh seasonal veggies ad sesame dressing.

Jade Noodles (Vegan soba noodles)

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: main, vegan,
  • Method: stove-top
  • Cuisine: Asian

Description

Jade Noodles- vegan soba noodles, loaded with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. | www.feastingathome.com


Ingredients

Scale
  • 8 ounces dry noodles-  soba noodles, linguini, rice noodles or gluten free noodles
  • 1 small bunch asparagus -8 ounces
  • 4 ounces snow peas
  • 1 small bunch broccolini – or sub other blanchable veggies- broccoli, asparagus, snow peas, or green beans, etc -8 ounces
  • 8  onces edamame (shelled)
  • 8 ounces baked tofu ( or make this crispy tofu, or baked tofu,  or sub chicken breast)
  • 34 generous handfuls baby spinach- 4 ounces, more to taste
  • 3 scallions- sliced
  •  Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
  • salt to taste

Sesame Ginger Dressing


Instructions

Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.

Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.

During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green-do not overcook!  Drain well and place in a large bowl.

Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).

Serve in bowls with optional garnishes. This can be served warm or chilled.


Notes

Baked tofu or pressed tofu can be found at Trader Joes or many upscale markets or Asian Markets.

Nutrition

  • Serving Size:
  • Calories: 422
  • Sugar: 10.6 g
  • Sodium: 556.2 mg
  • Fat: 20.6 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 50.5 g
  • Fiber: 5.4 g
  • Protein: 12.3 g
  • Cholesterol: 0 mg

Keywords: Asian noodles, jade noodles, asian noodle recipes, soba noodles, soba noodle recipes, soba noodle bowl, soba noodle recipe, asian noodle salad, soba noodle salad recipe

 

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Comments

  1. This was absolutely delicious!!! Thanks for the tip about blanching the veg with the pasta water. Makes it so quick and easy.

  2. Omg the second I ate one bite I couldn’t believe it. Better than any restaurant I’ve ever had I’m so freaking impressed. I’ve never left a review on a recipe……..10/10

  3. Easy, really enjoyed this recipe, added avocado and black sesame seeds.I ran out of sesame oil so made some rather thin tahini and mixed with the sauce worked really well.

  4. Lovely, filling dinner; so yummy. Added a roasted green cabbage to the mix as we were out of some of the other veggies. I will be using the dressing on tons of meals; it’s a new staple!

    I think this might be my fifth Feasting at Home recipe for the weekend alone.

  5. Love this clean and yummy meal. Divine sauce! I subbed a couple of ingredients and it was still amazing 😃

  6. Oh my goodness this recipe is delightful!! I used edamame, asparagus, snow peas, tofu, and spinach. The dressing is so simple and light bodied but adds an amazing layer to this dish! I also roasted the asparagus with the tofu. Thanks for this recipe, I’ll be adding into my rotation to do regularly! 🙂

  7. Loved this recipe! I used broccolini, snap beans and edamame and the whole family (including two teens) really liked it and everyone went back for seconds.

    The only modification I made was to use toasted sesame oil (vs sesame oil) because that is what I had on hand and I added toasted black sesame seeds since I thought the black would be pretty against the vibrant greens.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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