Vegan Pasta Salad

This Vegan Japanese Pasta Salad combines the delightful texture of noodles with fresh vegetables and a tangy sesame dressing, creating a refreshing and satisfying dish. Perfect for a quick lunch or a picnic, it's both nutritious and bursting with flavor.

Ingredients

• Soba noodles - 150 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Edamame - 100 grams, shelled
• 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. Cook the soba noodles according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, chopped green onions, and shelled edamame.
3. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and a pinch of salt to create the dressing.
4. Add the cooked soba noodles to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
5. Sprinkle sesame seeds on top and mix gently again before serving. Adjust seasoning with salt if necessary.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from edamame.
• High in fiber due to the vegetables, promoting digestive health.

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