Description
A simple recipe for Soba Noodle Salad, loaded with veggies, and tossed in a tangy savory sesame dressing. Add crispy tofu, baked tofu or smoked salmon for extra protein. Gluten-free adaptable!
Ingredients
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Sesame Dressing
- 2 tablespoons toasted sesame oil
- 1/4 cup tamari, soy sauce or Gluten-free Bragg’s liquid amino acids
- 1/4 cup rice wine vinegar
- 1 tablespoons mirin
- 2 teaspoons sugar, maple syrup or honey
Soba Noodle Salad
- 8 ounces buckwheat soba noodles (if gluten-free, make sure your soba noodles are 100% gluten-free)
- 1 1/2 cups English cucumber, sliced in half moons or diced
- 2 cups Bok Choy (or napa cabbage or green cabbage), shredded
- 1 bell pepper, red yellow or orange, cut in small strips
- 1 cup snow peas, chopped
- 1/2 cup green onion, slice finely
- 1 cup mixed herbs- dill, cilantro, mint, roughly chopped
- 2 tablespoons toasted sesame seeds
- optional: 8 oz crispy tofu, baked tofu or smoked salmon (do not use lox)
Instructions
- Whisk together the dressing. Combine the sesame oil, soy sauce, rice vinegar, mirin and sugar.
- Cook soba noodles, according to package directions, (about 4-6 minutes) in plenty of boiling salted water. Drain, rinse with lots of cold water, place in medium bowl.
- Add prepped veggies into the noodles and toss with the dressing.
- Sprinkle toasted sesame seeds on top.
- If desired top with smoked tofu or smoked salmon.
Optional Garnishes: dulse seaweed flakes, chili flakes, black sesame seeds and sriracha.
Notes
Store in an airtight container for 2-3 days in the fridge.
Nutrition
- Serving Size:
- Calories: 396
- Sugar: 7.5 g
- Sodium: 258.4 mg
- Fat: 10.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 66 g
- Fiber: 15.9 g
- Protein: 17.4 g
- Cholesterol: 0 mg