Soba Noodle Salad

This Vegan Korean Soba Noodle Salad is a vibrant dish that combines the earthy flavors of buckwheat noodles with fresh vegetables and a tangy sesame dressing. Perfect for a quick lunch, it offers a delightful balance of textures and tastes that will leave you feeling satisfied and energized.

Ingredients

• Soba noodles - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1/2 medium, julienned
• Red bell pepper - 1/2, 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
• Fresh cilantro - a handful, chopped

Steps

1. Bring a pot of water to boil and cook the soba noodles according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to cool.
2. In a large bowl, combine the julienned carrot, cucumber, red bell pepper, chopped green onions, and shelled edamame.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and maple syrup until well combined.
4. Add the cooled soba noodles to the vegetable mixture and pour the dressing over the top. Gently toss everything together until evenly coated.
5. Sprinkle sesame seeds and chopped cilantro over the salad before serving. Adjust seasoning if necessary.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

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

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