Vegan Soba Noodle Salad

5 from 4 votes

Our Vegan Soba Noodle Salad is a refreshing and healthy meal that uses crunchy spring veggies and plant-based protein combined with a delicious homemade dressing.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Main Course, Salad

Cuisine: Asian Style

Keyword: Buckwheat Noodle Salad, Vegan Soba Noodle Salad

Servings: people

Calories: 497kcal

Ingredients

Ingredients for the dressing

2 tablespoon sesame oil
4 tablespoon tamari or soy sauce
1 teaspoon sesame paste or tahini
1 ½ tablespoon maple syrup
1 teaspoon grated ginger
½ garlic clove optional
1 teaspoon rice vinegar
1 teaspoon five spice
lime juice from half a lime

Salad ingredients

250 g soba noodles 100% buckwheat flour
½ small red cabbage
3 carrots
½ cucumber
2 spring onion
200 g smoked tofu
1 cup frozen edamame
1 tablespoon sesame seeds
A handful fresh cilantro

Instructions

Prepare the dressing by combining the tamari, sesame oil, sesame paste or tahini, finely chopped or shredded ginger and garlic, maple syrup, freshly squeezed lime juice and five spice powder. Mix all the ingredients until evenly combined.
Following the packet instructions, cook the noodles in unsalted boiling water and set a timer. Soba noodles overcook quite easily so you want to make sure you follow the time given on your packet.
Once cooked, drain the water and rinse with cold water to remove the excess starch. Use your hands to properly rinse the noodles almost like you want to wash them. Once cooled, add some sesame oil, stir and set aside.
Prepare your fresh veggies. Thinly slice the red cabbage, carrot, zucchini, cucumber, and spring onions. Finely chop the cilantro.
Cut the smoked tofu into thin slices or cubes. If you are using frozen edamame, leave them to thaw at room temperature or leave them in warm water for 5 minutes.
On a big salad bowl, add the noodles, veggies, edamame, smoked tofu, and salad dressing. Stir using tongs or chopsticks then add the sesame seeds and cilantro on the top.

Nutrition