Soba Noodle Salad with Sesame Ginger Dressing
This vibrant Soba Noodle Salad, with julienned vegetables and a sesame ginger dressing, is a refreshing and nutritious meal. Garnished with cilantro and sesame seeds, it serves four and can include edamame or avocado for extra protein.
Ingredients
- 16 oz soba noodles
- 2 medium carrots julienned or spiralized
- 2 bell peppers red or yellow, thinly sliced
- 2 small cucumbers julienned or spiralized
- 4 spring onions thinly sliced
- 1/2 cup cilantro leaves chopped
- 2 tablespoons sesame seeds for garnish
- 1/2 cup soy sauce
- 4 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons fresh ginger grated
- 2 cloves garlic minced
- Optional: a pinch of red pepper flakes for some heat
- Optional: cooked shelled edamame or sliced avocado for extra protein and creaminess
Instructions
- Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
- Prepare the Vegetables: While the noodles are cooking, prepare the carrots, bell peppers, cucumbers, spring onions, and cilantro as specified. If using edamame or avocado, prepare these as well.
- Make the Sesame Ginger Dressing: In a small bowl or jar, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), ginger, and garlic. If you like a bit of heat, add a pinch of red pepper flakes.
- Assemble the Salad: In a large mixing bowl, combine the cooked soba noodles, prepared vegetables, and cilantro. Pour the sesame ginger dressing over the top and toss until everything is evenly coated.
- Serve: Divide the salad among serving bowls or plates. Garnish with sesame seeds, and if using, add the edamame or sliced avocado on top. Serve immediately or chill in the refrigerator before serving for a refreshing meal.