Sesame Soy Soba Noodle Salad

Fill a medium pot two-thirds full of water and bring to a boil. Place soba noodles in the pot and boil (according to package directions) for about 4 minutes. Do not overcook. Place in a strainer and rinse well with cold water. Set aside.
In a large bowl, mix together cucumbers, bell pepper, green onions, tomato, and cilantro. Stir in cooked and cooled soba noodles.
In a small bowl, make dressing by whisking together sesame oil, soy sauce, rice vinegar, agave syrup, kelp ﬂakes, red pepper ﬂakes, ginger, turmeric, and sesame seeds.
Pour dressing over noodle mixture and toss well.
Serve immediately or chill until serving time.

Banner Image:

soba.jpg

Ingredients:

Soba Noodles

1 (9.5 ounce) package, soba noodles, dried (preferably whole grain)

Salad

1 small cucumber, thinly sliced

1 small bell pepper (yellow, red or green), chopped

3 green onions, sliced

1 medium tomato, chopped

½ cup chopped fresh cilantro

Sesame Soy Dressing

1 ½ tablespoons sesame oil

2 tablespoons soy sauce, reduced sodium

1 ½ tablespoons rice vinegar

1 teaspoon agave syrup

1 teaspoon kelp (seaweed) ﬂakes

¼ teaspoon red pepper ﬂakes

¼ teaspoon black pepper

1 teaspoon fresh minced ginger

1 teaspoon fresh minced turmeric (or 1 teaspoon dried)

1 tablespoon sesame seeds

Yield:

8 servings

Nutrition:

Calories: 150, Total Fat: 2g, Saturated Fat:0 g, Sodium: 260mg, Carbohydrate: 28g, Fiber: 1g, Total Sugar: 2g (Added Sugar: 1g), Protein: 5g

Author:

Recipe and photography created for Oldways by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian [1].

Recipe tags:

Quick & Easy

Rating:

Description:

This simple plant-based low-calorie noodle meal is tasty and comes together quickly. It is delicious warm or chilled and even the next day as leftovers!

Serving Size:

3/4 cup