Spring Green Soba Noodle Salad is a refreshing vegan salad for hot days with minimal cooking.
I am so loving the weather right now! It’s hot, but not too hot, just enough for a t-shirt and flip flops. It’s the weather for dining outdoors, spending time in the garden eating popsicles and not dying while you do so. So, just my kind of days! It’s also the days for big bowls of salads and a bit less cooking, right?
In my last blogpost, I mentioned I recently got a surprise package from @Lidl Slovenia that contained delicious Asian ingredients, such as coconut milk and soba noodles. Having had a fridge full of fresh garden produce (courtesy of my mother), I immediately knew I’d turn the noodles into a refreshing spring salad.
Oh and by the way, don’t miss out on the recipe for this delicious Coconut Milk Mango Chia Pudding!
This Spring Green Soba Noodle Salad is a healthy meal option packed full with fresh seasonal greens and produce and done in just a couple of minutes. This way you can enjoy it even when it’s too hot to cook!
You start the recipe by cooking the soba noodles, then drain and immediately cool down. This process takes just a couple of minutes, enough to boil the water and cook the noodles for 4 minutes. If you’re cooking on an induction stove as I do, bringing a pot of water to a boil is a matter of 2 minutes, not more.
Then you wash or peel your veggies, such as shallots, carrot, zucchini, cabbage, fresh peas. I decided to stir-fry quickly the shallots, carrots, and zucchini (just for a minute or so to loosen and soften them), but this step is optional, really. If you’re too hot to cook, just leave it raw and cut into thin strips or layers. Then you whisk together this incredible soy sauce and bring everything together in a bowl, mixing well. I dug into the salad with my bare hands and combined well. It is summer, after all 🙂
And that’s about it! Just top the salad off (totally optional) with some black or regular sesame seeds and wasabi peanuts for heat, or use plain peanuts and you are ready to eat this healthy beauty:
Spring Green Soba Noodle Salad {Vegan}
Spring Green Soba Noodle Salad is a refreshing vegan salad for hot days with minimal cooking.
Ingredients
- 140 g soba noodles
- 1 shallot
- 1 medium-size carrot
- 1 zucchini
- 1/2 cup peas
- 1 cup shredded cabbage
- 1/2 cup soy sauce
- 2 tbs peanut oil
- 1 tbs sesame or other oil
- 1 lime
- 1 tbs agave syrup
- 0,5 ts ground ginger
- 2 cloves garlic, minced
- salt, pepper to taste
- 1 tbs black sesame seeds *optional
- 1 tbs crushed wasabi peanuts *optional
Instructions
- Bring a pot of water to a boil, season with a pinch of salt and then add soba noodles. Reduce heat to medium and cook according to package instructions, about 4 minutes. Drain and rinse with cold water to cool down completely.
- Peel and dice shallot, peel and julienne carrot and zucchini (I used a julienne peeler that saves a ton of time). Heat a pan and add a bit of oil. When hot, add shallot, carrots and zucchini to the pan, and stir fry for a minute, so as the vegetables soften a bit. Season with salt & pepper to taste, then add peas and stir-fry another minute.
- Prepare dressing: in a bowl add soy sauce, peanut oil, sesame oil, juice of 1 lime, agave syrup, ginger and some minced garlic. Whisk well until thoroughly combined.
- Place soba noodles in a salad bowl, add the stir-fry vegetables and shredded cabbage and top with the dressing. Combine well (I used my hands), then serve topped with some black sesame seeds and crushed wasabi peanuts for a little bit of heat.
Nutrition Information:
Amount Per Serving: Calories: 576.11Total Fat: 22.09gSaturated Fat: 3.1gSodium: 4098.31mgCarbohydrates: 83.68gFiber: 7.09gSugar: 14.94gProtein: 20.35g
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{This recipe is made with @Lidl Slovenia products}
