Healthy Cold Soba Noodle Salad
Prep time
Total time
Serves: 2-4
Ingredients
- Cold Soba Noodle Salad:
- 2 cups cooked soba noodles (follow package instructions to cook and rinse under cold water, then set aside)
- 1 cup carrot, sliced thinly or grated into ribbons
- ½ red bell pepper, thinly sliced
- ½ cup cooked and shelled edamame beans (I used frozen cooked edamame beans, thawed)
- ¼ cup chopped pea shoots
- ¼ cup chopped cilantro
- Tahini Lemongrass Dressing:
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey (use maple syrup or coconut nectar for vegan)
- juice from 1 lime
- ½ tsp crushed garlic
- ½ tsp minced ginger
- 2 teaspoons lemongrass paste (you can buy lemongrass paste in a small tube, or mince your own fresh lemongrass)
- 2 tablespoons tahini
- 2-4 tablespoons water (see instructions)
- Optional Additions and Garnishes:
- 1 cup extra firm tofu, cut into small cubes (sautéed the tofu in a pan over medium-high heat with 1 tablespoon olive oil and ¼ tsp crushed garlic for 4-5 minutes until browned on all sides)
- ¼ cup quick pickled onions (see recipe here)
Instructions
- Cook the soba noodles according to the package instructions and sautéed the tofu cubes (if using) and set both aside.
- In a small food processor or blender (or a bowl) add the dressing ingredients and blend or whisk until completely smooth. The consistency of the dressing should be pourable and somewhat runny, if too thick add 1-2 tablespoons of water.
- In a large bowl add the cooked soba noodles, sautéed tofu (if using), carrots, bell pepper, edamame beans, pea shoots, and cilantro.
- Drizzle in the dressing and stir to combine until everything is coated with the dressing.
- Chill salad for at least 15 minutes in the fridge.
- Once chilled, divide the salad between 2-4 bowls and garnish each with 1-2 tablespoons of quick pickled onions (if using).
- Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/healthy-cold-soba-noodle-salad/