Vegan Soba Noodle Salad

This vibrant Vegan Soba Noodle Salad combines nutty buckwheat noodles with crisp vegetables and a tangy sesame dressing, making it a refreshing and nutritious meal. Perfect for a light lunch or dinner, it's packed with flavor and easy to prepare.

Ingredients

• Soba noodles - 100 grams
• Red bell pepper - 1 medium, thinly sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, grated
• Green onions - 2, chopped
• Edamame (shelled) - 100 grams
• Fresh cilantro - 1/4 cup, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually about 6-8 minutes.
2. While the noodles are cooking, prepare the vegetables: slice the red bell pepper, julienne the cucumber, and grate the carrot.
3. In a large bowl, combine the cooked and drained soba noodles, red bell pepper, cucumber, carrot, green onions, edamame, and cilantro.
4. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and a pinch of salt to create the dressing.
5. Pour the dressing over the noodle and vegetable mixture and toss gently to combine.
6. Sprinkle sesame seeds on top before serving and enjoy.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in plant-based protein from edamame and soba noodles.

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