Refreshing, healthy, vegan and simply delicious, this Soba noodle salad is perfect for your summer lunches. Inspired from Japanese flavors, it will surely win the hearts of all your friends and family.
What’s great with this recipe is that it is 100% customizable – you can use any vegetable you have in your fridge. My favorite combo nonetheless remains a combination of; carrots, edamame, tofu, shitake mushroom and green beans. We opted for a vegan version but you can add any sort of meat or protein to accompany it; crispy skinned salmon or teriyaki marinated beef slices nicely compliments the noodles.
The hero of this Soba noodle salad is undoubtedly the ginger garlic dressing. The perfect mix of vinegar, sugar, garlic, ginger, coriander and chili is an explosion of flavors in your palate. It will instantly transport you to Asia!
But it get’s even better! This soba salad can be made in advance. Simply keep it in an airtight container and keep the dressing separately. It is one of those recipes that’s easy to rock up when you don’t have much time under your sleeves! All you need is 30 minutes! Perfect for the late night dinners or your meal preps.
So let’s dive right into the recipe! Click here to also discover other Asian inspired dishes
Soba Noodle Salad
Course: From the Kitchen, Hangry, MainDifficulty: Easy4
servings20
minutes10
minutes30
minutesIngredients
- For the Noodles
260g (2 bundles) soba noodles
1 clove garlic, chopped
5-6 medium dried shitake mushrooms
2 medium sized carrot, grated
150g green beans
2 squared portion of tofu
100g edamame, blanched and removed from pods
Sesame oil
Soy sauce
2 tbsp pickled ginger, thinly sliced
Handful coriander, for garnish
- For the Dressing
1 knob ginger
2 cloves garlic
6 tsp brown sugar
6 tsp brown vinegar
6 tsp Japanese rice vinegar
3 tsp Kikkoman (Japanese soy sauce)
1 tsp sesame oil
2 birds eyes chili, sliced (optional)
1 tbsp roughly chopped coriander
Directions
- For the Noodles
- In a heatproof bowl, soak your dried shitake mushroom in some hot water for 1 hour or until soften.
- In the meantime, blanche your edamame for about 4 minutes and remove them from their pods, set aside
- Also blanche your green beans for about 4 minutes (or until fully cooked but still firm) and cut them into 2cm long, then set aside
- Rinse and pat dry your tofu and dice into 2x2x1cm rectangles. In a medium-hot pan, drizzle some vegetable oil and pan fry the tofu until golden, set aside in a bowl
- Once your shitake mushrooms have soften, slice them, about 0.5cm thick. Sauté the mushroom together with 1 clove roughly chopped garlic and a dash of soy sauce. Add about ½ cup of water to the mushroom, cover your pan and let them cook until tender and juicy, set aside to cool
- Cook your soba noodles in a pot of boiling water as per the instructions on the packet. Once cooked, run under cold water to stop the cooking and allow the noodles to cool down faster. Transfer the noodles to a big serving bowl and drizzle with sesame oil to prevent them from sticking.
- To assemble; toss together the noodles, shitake mushrooms, tofu, blanched green beans and edamame, grated carrots and sliced pickled ginger.
- For the Dressing
- In a bowl mix the diced ginger, garlic, chilies, vinegars, sugar, coriander and sesame oil
- To serve
- Drizzle noodles with a generous amount of dressing, garnish with coriander and voilà.
