Jade Noodles- a healthy, delicious meal loaded up with fresh seasonal veggies, tofu (or chicken), and edamame, tossed in sesame ginger dressing. Can be served warm or chilled. Vegan and gluten-free adaptable. Video.
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 to 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.
Serve it warm or chilled. This recipe can be made in 30 minutes because we blanch the veggies in the pasta water- a quick little cooking hack that is very handy on busy days!
Jade Noodle Ingredients
- Noodles (soba, linguini, rice noodles, or gluten-free noodles) - Form the hearty base of the bowl, soaking up the flavorful dressing.
- Blanchable vegetables (asparagus, snow peas, broccolini) - Add vibrant color, crisp-tender texture, and fresh flavor; broccoli, green beans, or other quick-blanching vegetables work well as substitutes.
- Edamame (shelled) - Provide plant-based protein and a satisfying, tender bite.
- Tofu - Adds protein and hearty texture; baked tofu or crispy tofu works well, or substitute cooked chicken breast if preferred.
- Baby spinach - Wilts slightly when tossed with the noodles, adding freshness and extra greens.
- Scallions - Bring mild onion flavor and brightness.
- Salt - Enhances and balances all the flavors.
- Optional garnishes (toasted sesame seeds, avocado, cilantro, sprouts) - Add texture, freshness, and extra layers of flavor.
- Sesame Ginger Dressing (olive oil, sesame oil, soy sauce or gluten-free Bragg's Liquid Aminos, rice wine vinegar, brown sugar or coconut sugar. chili sauce such as sambal oelek or sriracha, fresh ginger, garlic) - A savory, sweet, and tangy dressing with nutty sesame flavor, gentle heat, and bright ginger-garlic aromatics that tie the whole bowl together.
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!
How to make Jade Noodles
- Cook the noodles. Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.
- Make the Dressing. Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
- Blanch the veggies. During the last couple of 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!
- Combine. 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.
Storage
Leftovers are delicious up to 3 days in an airtight container in the fridge. Enjoy cold or reheat.
More Asian Noodles you may enjoy
- Kimchi Noodles
- Longevity Noodles
- Quick & Easy Soba Noodles
- Chinese Sesame Noodles with Veggies!
- Singapore Noodles!
- Kung Pao Noodles!
- Veggie Lo Mein Noodles!
Happy weekend! Hope you enjoy! xoxo Sylvia
Watch ow to make Jade Noodles
Jade Noodles (Vegan soba noodles)
- 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
- 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)
- 3-4 generous handfuls baby spinach- 4 ounces, more to taste
- 3 scallions- sliced
- Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
- salt to taste
- 3 tablespoon olive oil
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce or gluten-free Bragg's liquid amino acids
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar (or coconut sugar or palm sugar)
- 1 tablespoon chili sauce ( like sambal olek or sriracha)
- 1 tablespoon finely chopped ginger
- 3 fat cloves garlic- finely minced
Instructions
- Cook the noodles. Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.
- Make the Dressing. Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
- Blanch the veggies. During the last couple of 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!
- Combine. 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
Super yummy! I made miso butter mushrooms with lots of garlic to go along with it & it was an excellent combination. But even without the mushrooms it was truly delicious. (Sometimes a body just craves mushrooms.)
I hear you! 🍄🟫 Glad you enjoyed this and made it your own. 🙂
Love it so much we are making it again. Love that I can use whatever is coming out of the garden
Perfect!
Craving all the fresh spring vegies and this was delicious with the sauce and rice noodles!
Perfect for that!
Mmm 😋. So good!
Glad you enjoyed!
Super healthy, delicious, vegan, and easy! Love having recipes like this on hand!
Awesome to hear Amanda!
This looks amazing and I plan on trying it soon. I imagine this dish could also be made a little ahead and served cold?
Yes, for sure Jeanne!
I make this all the time! My only comment is that the olive oil in the sauce is unnecessary. You can leave it out completely and the recipe will be exactly the same but less oily. I use smoked tofu.
Thanks for this Stephanie!
Super tasty! Added mushrooms in lieu of spinach
Perfect, love it!
Very delicious. My children ask for this one!
Love it Gigi, thanks!
This was absolutely delicious!!! Thanks for the tip about blanching the veg with the pasta water. Makes it so quick and easy.
Thanks Megan- glad you enjoyed this!
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
Yay!!! Happy you liked it!
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.
Wow! Dressing was so tasty .
The following day even better👌. Definitely will do it again.
thanks Irene, glad you liked!
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.
Wow! Awesome!
Love this clean and yummy meal. Divine sauce! I subbed a couple of ingredients and it was still amazing 😃
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! 🙂
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.