Serves: 4
This soba noodle salad is a light yet filling dish that brings together crisp vegetables, tender noodles, and a flavorful dressing for a well-balanced meal. With a mix of edamame, bell peppers, and carrots, it offers a refreshing crunch and a wide range of nutrients.
The ingredients are naturally rich in fiber, vitamins, and plant-based protein, making the salad a nourishing option that supports overall wellness. Served cold, it’s especially appealing during warmer months, but its simplicity and versatility make it a great choice year-round—whether as a quick lunch, a side dish, or part of a meal prep routine.
Take a Guess!
What are soba noodles made of?
A) Rice flour
B) Wheat flour
C) Buckwheat flour
D) Cornmeal
Answer: C) Buckwheat flour
Despite its name, buckwheat is not made of wheat though soba noodles do usually contain some wheat flour to help the dough stay together.
Ingredients
|
Dressing 1 Tbsp. olive oil |
Salad 8 oz. dried soba noodles |
Method of Preparation
1. Whisk olive oil, toasted sesame oil, and crushed red pepper flakes in a small saucepan over medium heat for 3 minutes.
2. Whisk honey and soy sauce into oil mixture until honey is completely dissolved.
3. Cook soba noodles according to the package instructions. Drain and rinse soba noodles under cold running water.
4. Add soba noodles, scallions, cilantro, sesame seeds, mukimame, bell pepper, and carrots to a large bowl and toss together. Mix in dressing and serve chilled or at room temperature.
Adapted from: https://www.justonecookbook.com/soba-salad/
