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.
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.
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. Feel free to change out the veggies as well, based on your preferences and the season. While the pasta is boiling, mix up the flavorful dressing. 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!
The proportion of veggies to noodles is quite high. 1 ½-2 pounds of veggies to 8 ounces of noodles…loaded! This serves 4 people.
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. Keep this hearty salad vegan by adding store bought baked tofu or ….add chicken breast.
Happy weekend! Hope you enjoy!
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
- 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 broccoli or green beans -8 ounces
- 8–16 onces edamame ( shelled)
- 8 ounces baked tofu ( or seared tofu, pressed tofu, or sub chicken breast)
- 3–4 generous handfuls baby spinach- 4 ounces, more to taste
- 3 scallions- sliced
- Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
Sesame Ginger Dressing
- ⅓ cup olive oil
- 2 tablespoons sesame oil
- ⅓ cup soy sauce or gluten free Bragg’s liquid amino acids
- ¼ cup rice wine vinegar
- 3 tablespoons brown sugar (or coconut sugar or palm sugar)
- 1 tablespoon chili sauce ( like sambal olek or sriracha)
- 2 tablespoons finely chopped ginger
- 3 fat cloves garlic- finely minced
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, snow peas, edamame) for 1-2 minutes, until they turn bright green. Drain and rinse with cold running water until chilled. 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.
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