Soba Noodle Salad With Soy Dressing
Yield: 3 servings
Calories: 541kcal
Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.
Ingredients
Soba Noodle Salad
- 6 ounces soba noodles
- 1 cup carrots, shredded
- 1 cup edamame beans, shelled and cooked
- 1 cup red bell pepper, thinly sliced
- 1 cup english cucumber, thinly sliced, seeds removed
- ½ cup sugar snap peas, cut in half diagonally
- ½ cup red cabbage, thinly sliced
- ¼ cup green onions, thinly sliced on a bias
- 2 teaspoons sesame seeds, toasted
- ⅓ cup cilantro, fresh
- black pepper, as needed
Soy Dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ¼ cup orange juice
- 1 tablespoon lime juice
- zest of 1 lime
- ½ teaspoon sugar
- 1 ½ teaspoons sriracha, or to your spicy level liking
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 3 tablespoons grapeseed oil, or olive oil
Special Equipment
Instructions
- In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
- Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
- In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
- In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
- Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
- Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.
Nutrition
Calories: 541kcal | Carbohydrates: 71g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Sodium: 708mg | Potassium: 644mg | Fiber: 8g | Sugar: 10g | Vitamin A: 18350IU | Vitamin C: 257.4mg | Calcium: 110mg | Iron: 2.5mg
Recipe Link