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Recipe: Soba Noodle Salad (V + GF)

This soba noodle salad recipe is an all-time favourite of mine! It’s packed with fibre-rich buckwheat noodles and Vitamin-C rich veggies. It’s super easy to prepare and makes for the perfect lunch. I love it warmed up or served as leftovers for lunch!

This recipe is a super underrated dish – it’s packed with protein from the buckwheat flour and wheat flour noodles. It’s suitable for vegans or meat-eaters, too, just add your favourite protein option (my favourite is organic tofu) before sautéing the veggies.

Try these other Asian-inspired recipes:

So, let’s make some soba noodle salad…!

Bell Pepper & Broccoli Soba Noodle Salad

Recipe by The Pure LifeDifficulty: Easy
Servings

2-3

servings
Prep time

30

minutes
Cooking time

40

minutes

An easy and delicious asian-inspired cold noodle salad.

Ingredients

  • 1 pack buckwheat soba noodles, usually found in the international aisle

  • 2 tbsp coconut oil

  • 1 red bell pepper, sliced

  • 1 head of broccoli, cut into small pieces

  • 1/4 cup crunchy peanut butter

  • The juice of 1 lime

  • 2 cloves of garlic, crushed

  • 2 tbsp grated ginger

  • 2 tbsp sesame oil

  • 3 tbsp tamari

  • a shake of chili pepper flakes

  • 1 handful of cilantro

  • sea salt and black pepper, to taste

Directions

  • Cook the buckwheat noodles as per instructions. Drain and rinse the noodles and set aside.
  • In a pan with the coconut oil, sauté the broccoli and bell pepper until lightly crisped. Mix this in with the noodles.
  • In a blender or in a cup with a fork, mix together the dressing ingredients with a splash of water and then pour on top of the noodles and veggies. Top with salt and pepper and cilantro and enjoy!

Notes

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