Sesame Soba Noodle Salad
Searching for a dinner that’s full of flavor and guaranteed to please meat eaters and veg-heads alike? Look no further. This tasty vegan soba noodle salad is gluten free, full of protein, and down right delicious.
Serve these noodles hot or cold - it’s entirely up to you. This dish is incredibly versatile! It’s irresistible on its own and can be topped with spinach, kale, cabbage, or arugula. You also have to choice to substitute, add, or remove any vegetables. This recipe for sesame soba noodles calls for onions, carrots, and edamame, but eggplant, roasted peppers, or roasted mushrooms would also be heavenly toppings. The choice is yours!
How to Meal-Prep Soba Noodle Salad
If you meal prep your food, I recommend making a large portion of these noodles. They stay fresh in the refrigerator for up to a week and get more flavorful the longer they marinate in the delicious ginger garlic soy sauce.
Make sure to check out our garlic balsamic roasted mushroom recipe, as it goes great with this soba noodle salad or served on the side. Enjoy!
Sesame Soba Noodle Salad
Recipe Author: Gabby Pogel
Soba noodles are a delicious, gluten-free power food. This recipe can be served hot or cold, and with or without greens. Dress it up or keep it laid back. Either way, this pasta is sure to please everyone in your kitchen!
Equipment
Large pot
Mixing cup
Ingredients
¼ cup agave nectar OR honey
⅓ cup olive oil
¼ cup soy sauce
2 tbsp rice vinegar
2 tsp sesame oil
1 1 inch ginger root peeled and grated
2 cloves garlic minced
1 cup frozen edamame thawed
1 large carrot grated or finely chopped
2-4 green onions thinly sliced
2-3 tbsp sesame seeds white and/or black
soba noodles
spinach, lettuce, or kale depending on your preference
Instructions
To make the sauce: combine olive oil, agave, soy sauce, vinegar, sesame oil, ginger and garlic into a mixing bowl. Whisk together until well blended.
Cook soba noodles in salt water according to their package instructions. (I typically make a large portion of pasta to eat throughout the week.)
Combine cooked soba noodles and sauce mixture. Add green onions, carrots, and cooked edamame.
Serve with spinach, kale, cabbage, or lettuce. Can be eaten hot or cold!
Notes
This pasta can be served either hot or cold.
Add a handful of fresh spinach, lettuce, cabbage, or kale to incorporate more greens into the dish.
Salad combinations tastes best served cold.
Can be saved for up to a week in the refrigerator.
Veggies can be substituted to whatever suits your preference.
Great as a side or main dish.
