A vegan soba noodle salad is the perfect light, and filling, option for lunch or a dinner! Packed with farm fresh veggies and edamame for protein, this salad will leave you feeling satisfied.
buckwheat noodle salad, soba noodle salad
4ouncesoba noodlescooked 6-8 minutes, shocked in cooled water
1head of broccolicut into florets
½red bell pepperscut into 1/4'’ strips
3ouncesugar peastrimmed and cut in half
3green onionssliced thin
1carrotshaved into ribbons
1watermelon radishcut into matchsticks (regular radishes work as well, I would use 2-3 to get the same amount as 1 watermelon radish)
2ouncessunflower sproutsany sprouts you prefer is fine
Orange Ginger Vinaigrette
2large navel orangesjuiced
To taste salt and pepper
Bring a large stock pot, filled with water, to boil and salt heavily. In a large mixing bowl, create an ice bath by filling bowl ½ way with ice and enough water to cause the ice to float. Place noodles in first and allow to cook for 3 minutes. Next add broccoli, peppers, and sugar peas. Cook for the remainder 3-5 minutes. Strain in a large colander and place ingredients in ice water to shock. Strain from ice bath after noodles and veggies have cooled down.
In a large mixing bowl, mix together noodles and all vegetables. Dress with orange ginger vinaigrette and herbs. Combine well. Serve cold or at room temperature.
Orange Ginger Vinagrette
In a small bowl, combine orange juice, grated ginger and rice vinegar. Season with salt and pepper. While whisking, add in olive oil and whisk to combine.
Vegan Soba Noodle Salad
Amount Per Serving (2 cups)
Calories 349Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 2g10%
Total Carbohydrates 35g12%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.