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.
~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. 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)
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
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, vegan,
- Method: stove-top
- Cuisine: Asian
Ingredients
- 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
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, 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.
Notes
Baked tofu or pressed tofu can be found at Trader Joes or many upscale markets or Asian Markets.
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
Soooo good! Another winner!
★★★★★
yay!!! thanks Darlene!
This was so good! Will be making it again real soon. I did not use the olive oil, I used aquafaba instead.
Thanks for a great recipe!
Cammie
★★★★★
This is a fantastic recipe! I cook a lot and usually tweak every recipe, but this was perfect just as is. My fiancé refuses to eat most vegetables and he had seconds of this. Have made it 5 times already
★★★★★
Awesome to hear- glad he ate his veggies. 🙂
Most delicious combination of flavors! I used soba noodles and salmon.
★★★★★
also topped with black and white sesame seeds and shichimi togarashi
DEEELISH!!
Looking forward to trying more of your wonderful recipes!!!
Best, Paula 😀
Love it!~ Thanks Paula!
Thank you for a very delicious recipe!!!
I added about one tablespoon of white miso to the dressing, used half the oil suggested (avocado oil, not olive oil) and topped with pan seared, pressed (to remove water) tofu cubes and a heaping spoonful of kimchi to each serving! Felt the kimchi worked really well in this recipe!
Will definitely make again! 😀
★★★★★
Love the addition of kichi!
Added rice noodles and cashews
★★★★★
Absolutely delicious! I am so glad I found this recipe on Pinterest. It is so easily customizable with whatever vegetables you have on hand! My husband and I are in love with these noodles!
★★★★★
Great to hear!
I’ve been remiss in not thanking you for this recipe earlier. I’ve made it many times, and everyone I’ve served it to has asked me for the recipe.
★★★★★
Hi Jane, Im so glad you have enjoyed it!
This recipe is so GD good! I often swap out the veggies for whatever is on sale and it is always a success!
★★★★★
This salad is amazing….fresh, alive, tasty and so easy to prepare. Was a huge hit and will be definitely be one of our favorites over the summer.
★★★★★
It was delicious! Love all the greens in it. I added some stir fried prawns. And my kids loved the tofu! So for us a new family favorite!
★★★★★
This is a feast for the eyes! Can’t wait to try it!
Really yummy and so easy to make. I used leftover rotisserie chicken and zucchini noodles. Like a few others, I left out the 1/3 cup of olive oil in the dressing recipe and didn’t miss it. I only used about half of the dressing. My husband gave it two very enthusiastic fhumbs up and it’s definitely going in the regular dinner rotation in our house!
Emilie, thanks so much for the comment and your adjustments to the recipe! Very appreciated! I’m glad it worked out and that you husband liked it. xoxo
This is a great and lively dish with all the beautiful green vegetables. The sauce is delicious and easy to make. As another reviewer posted, I also reduced the oil and find it doesn’t need a lot. Thank you for sharing this recipe.
★★★★★
Delicious! We have had this with tofu and another time with barbecued fish. Delicious!
★★★★★
Sounds delicious!
This looks amazing, I will be making.
I do have a question about the amount of snow peas: it says 4?
That is it?
Can’t wait to get to the store and make this up!
Keep up the good work!
I will adjust the recipes thanks for pointing it out.
I love this dish! I make it all the time with gluten free buckwheat noodles. I also substitute coconut aminos for soy sauce/Braggs. I made it tonight and added some slivers of red onion. Hope you are well!
I’m so glad you are enjoying it Scott! A true compliment coming from you. We are well, down in California right now, soaking up some sunshine. xo
Literally just made it and I am in love! Thanks so much for this recipe!!!
yay! Awesome!!! So glad you liked it!!!
I made this last night and it was delicious! I have to admit that because of the chaos in my house yesterday I completely forgot to add the 1/3 cup of oil and it was still great! I think I’ll skip the oil in it in the future too since it tastes so good without it. I can’t wait to eat this cold today for lunch!!!
★★★★★
Awesome, I’ll have to try it that way too!
Also, I have made your Thai vegetable and noodle salad with the best peanut sauce ever and it was AMAZING!!!! A friend of mine, who NEVER cooks asked for the recipe and made it to great success!! Love your recipes! Thank you! 😀
So great to hear. Warms my heart. xoxo