Soba noodle is one of those foods that I actually prefer eating cold. Made from buckwheat, soba noodles is amazing because it has a lot more flavor
If there is one tip I can give about this recipe, it is to hold the dressing until you are ready to eat the salad. Don’t get me wrong. The Vegan Soba Noodle Salad is not finicky. It can definitely handle sitting in dressing in the fridge. In fact, I love how the carrots get marinade with the dressing when I mix it in before storing. It is just that the salad lasts longer without the dressing.
By the way, the dressing on this Vegan Soba noodles salad is
The other thing I should is that it is not necessary to use soba noodles in this salad. Find yourself a noodle that you enjoy eating in a salad and use that as a substitute. I can imagine myself making this with glass noodles or even pasta.
Vegan Soba Noodle Salad
- 16 oz Soba Noodles
- 1 Cup Chopped Cilantro
- 4 Sprigs Spring Onion
- 1 Cup Shredded Carrots
- 1 Bell Pepper Strips
- 1/8 cup Rice Vinegar
- 1 tbsp Maple Syrup
- 2 tbsp Grated Ginger
- 2 tbsp Coconut Aminos
- 2 tbsp toasted Sesame Oil
- 1/4 Cup Vegetable Oil
- Bring a pot of water to boil and cook soba noodles according to instruction on package. Drain water.
- Pour all the ingredients for the dressing in a bowl except salt. Whisk together. Season with salt to taste.
- Add in the cooked noodles, cilantro, carrot, spring onions, and pepper strips into the dressing. Toss around until all vegetables are well coated. The Vegan Soba Noodles is ready to serve.