Cold Soba Noodle Salad
Cold Soba Noodle Salad is a breeze to make and a great weeknight meal, especially on warmer days!
Servings: 6
Calories: 428kcal
Ingredients
- 1 9.5 ounce package soba noodles
- 1 cup shelled edamame
- 1 small red bell pepper, julienne
- 1 cup firm tofu, cubed
- 1/4 cup almond butter or peanut butter
- 2 tablespoons mayonnaise or vegannaise
- 2 tablespoons soy sauce or braggs
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey or agave
- 1 clove garlic
- 1 inch piece ginger, peeled and chopped
- 1 tablespoon sesame oil
- 1/4 cup vegetable oil
Instructions
- Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer. Cook noodles for 2-3 minutes.
- Drain and run under cold water until cool to touch.
- Add the noodles to a large bowl with the edamame, bell pepper and tofu.
- Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
- Pour sauce over the noodles and toss to combine.
- Serve.
Video
Notes
- Can I make this vegan? Absolutely! All you’ll have to substitute to make this Cold Soba Noodle Salad vegan is the mayonnaise for vegannaise which can be found pretty easily at most grocery stores.
- Is this recipe gluten free? It depends on which soba noodles you buy. Some soda noodles are made from a combination of buckwheat flour and wheat flour. Be sure to check the packaging if you’re looking for 100% gluten free soba noodles.
- Can I substitute veggies and toppings? You sure can! My only advice is to thinly slice all the vegetables so that they mix in really well. If you’d rather sub chicken for the tofu or serve with salmon, go for it!
Nutrition
Calories: 428kcal | Carbohydrates: 43g | Protein: 15g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 723mg | Potassium: 347mg | Fiber: 3g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 16mg | Calcium: 128mg | Iron: 3mg