Buckwheat Noodle Salad
This crisp and crunchy vegan buckwheat noodle salad is loaded with veggies and tossed in a flavorful tamari sauce. It requires minimal preparation and is great for meal prep.
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Servings: 2
Ingredients
For the salad
- 7 ounces (200 g) buckwheat soba noodles make sure they are made of 100% buckwheat flour if gluten-free
- ⅛ red cabbage
- 2 carrots
- 1 yellow bell pepper
- 1 cup (160 g) frozen shelled edamame
- 2 handfuls fresh cilantro
- 2 tablespoons sesame seeds
For the tahini dressing
- 2 tablespoons white tahini sub peanut or almond butter
- 2 tablespoons tamari sub gluten-free soy sauce
- 1 tablespoon lime juice
- 2 teaspoons toasted sesame oil
- 1 teaspoon maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
Instructions
- Prep the veggies. Wash all the veggies. Peel the carrots. Thinly slice the cabbage, carrots, and bell pepper. Thaw the edamame (I use the microwave). Chop the cilantro.
- Make the dressing. Combine the tahini, tamari, sesame oil, lime juice, maple syrup, water, ground ginger, and garlic powder in a large salad bowl. Whisk until smooth.
- Cook the noodles. Bring a pot of water to a boil (no salt needed) and cook the noodles for 5 minutes. Stir regularly to prevent them from sticking and set a timer to avoid overcooking the noodles.
- Rinse the noodles under cold water. Toss them in the dressing to prevent them from sticking.
- Serve. Combine with the veggies. Serve with cilantro and sesame seeds.
Video
Notes
- You can vary the vegetables and try adding thinly sliced Nappa cabbage, English cucumbers, or green beans.
- Add crispy tofu for a complete meal. Make sure to read my tofu cooking guide to obtain the crispiest tofu in a pan without using cornstarch.
- Meal prepping tips: If you're meal prepping portions ahead of time, store the cooked and rinsed buckwheat noodles, the dressing, and the sliced veggies in separate containers for up to 4 days in the refrigerator. You can also cook the noodles right before serving.
- Leftover storage tips: Leftover noodles with dressing can be stored in an airtight container and should be eaten the next day.
- Why are my buckwheat noodles chewy? Soba noodles get chewy when they are overcooked. Make sure to only cook them for 5 minutes and to rinse them under cold water right after you drain them. This stops the cooking process and keeps them al dente.
Nutrition
Calories: 676kcal | Carbohydrates: 107g | Protein: 29g | Fat: 20g | Saturated Fat: 2g | Fiber: 8g | Sugar: 10g
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