Soba Noodle Salad
This Soba noodle salad is a great vegan option for lunch and dinner. It's packed with nutrients and flavor to keep you energized throughout the day. This particular recipe is made with crunchy rainbow veggies, edamame, silken tofu, toasted sesame, avocado, and a sweet chili dressing, which perfectly complements the nutty and earthy flavor of soba noodles, while the crunchy veggies add texture and freshness.
Servings: 2
Ingredients
- 5 oz / 140 g soba noodles
- 2 carrots grated
- 1 cup red cabbage thinly shaved
- 3.5 oz silken tofu cubed
- 1/2 cup edamame
- 1 avocado sliced (or make an avocado rose as seen in the video)
- 1 stalk spring onion finely diced
- 1/2 cup cilantro leaves
- 1/2 tbsp black sesame seeds toasted
- 1/2 tbsp white sesame seeds
- 1 tsp sesame oil
For the dressing:
- 2 tbsp tamari / soy sauce
- 1 tbsp sesame oil
- 1/4 cup sweet chili sauce
- 1.5 inch ginger grated
Instructions
- Prepare the soba noodles according to package instructions. Rinse with cold water and massage with 1 teaspoon of sesame oil so that they don't stick together.
- Combine all the ingredients for the dressing.
- Assemble the salad: Use soba noodles as a base and top with all your veggies, herbs, and seeds. Enjoy with the sweet chili dressing.