Soba noodle salad is the perfect dish either served on it’s own (I love this for lunch!) or with some crispy tofu, miso glazed eggplant or even homemade sushi. Soba noodles are commonly used in Japanese cuisine.
They are made from buckwheat flour and have a correspondingly strong, nutty flavour. Many buckwheat noodles also have some wheat flour in them, which means they're not gluten-free. However, pure buckwheat soba noodles can be found. We usually stock up when we go to our Asian grocer.
We like to serve ours with bright delicious raw veggies and drizzle it with a tangy umami dressing that will blow your mind.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 1 packet of soba noodles
- 1 large carrot (spiralised)
- 1/2 cucumber (diced)
- 1 spring onion (sliced)
- 1 cup snow peas (sliced)
- 1/2 cup red cabbage (shredded)
- 1 cup edamame
- Sesame seeds
- 1 lemon
- 1 tbs miso
- 2 tbs tahini
- Salt and pepper
- 1 tbs water
- 1/2 red chilli diced
- Cook soba noodles as per packet instructions then blanch in cold water.
- Blanch edamame beans in hot water.
- Prepare salad ingredients and add to a large salad bowl.
- Make dressing by whisking ingredients together in a glass jar.
- Right before serving- add soba noodles and pour dressing over the top and toss through.