Description
A vibrant and nutritious salad featuring buckwheat soba noodles, mixed with fresh vegetables and a savory sesame ginger dressing.
Ingredients
Scale
- 2 tablespoons sesame oil
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup (or agave syrup)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 medium red bell pepper (sliced thin)
- 1 medium carrot (shredded)
- 1 cup fresh cilantro (chopped)
- 1 cup edamame (cooked)
- 2 whole green onions (chopped)
- 1 8-ounce package buckwheat soba noodles
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together sesame oil, tahini, rice vinegar, soy sauce, maple syrup, minced ginger, and garlic.
- Boil salted water and cook soba noodles as per package instructions for 7-8 minutes. Drain and do not rinse.
- In a large bowl, mix cooked soba with sliced bell pepper, shredded carrot, chopped cilantro, and edamame.
- Drizzle dressing over the mixture and toss gently to coat.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For a gluten-free option, ensure the soy sauce is gluten-free or switch to tamari. Leftovers keep well in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, vegan, healthy, soba noodles, Asian cuisine, sesame ginger