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 SaladDifficulty: Easy
An easy and delicious asian-inspired cold noodle salad.
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
- 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!
- These are the soba noodles I love.