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30 Minute Meals

Vegan Soba Noodle Salad (Garlic, Ginger, Miso + Tahini Dressing)

Prep

10 minutes

Cook

20 minutes

Yield

4

I love a good recipe that I can easily make when I’m on-the-go or finding it hard to have time to stand in the kitchen to make a healthy meal that doesn’t take forever. This Vegan Soba Noodle Salad is a great example of that. It only takes 30 minutes to make and it is loaded with healthy vegetables, and flavour with the help of the Garlic, Ginger, Miso & Tahini Dressing. 

Bowl of Vegan Soba Noodle Salad with chopsticks ready to be devoured.

Why you’ll love this Vegan Soba Noodle Salad: 

  • It’s budget-friendly and versatile – make it with what you have on hand 
  • It’s healthy and loaded with nutrients 
  • It has a ton of flavour with the help of the dressing 
  • The dressing can be stored and used on any salad for up to a week 
  • It’s nut and peanut-free 

Bowl of Vegan Soba Noodle Salad with chopsticks ready to be devoured.

What are soba noodles? 

Soba noodles are so versatile and can be substituted for almost any dish you would normally use rice, or are an awesome addition to salads like this one. Soba is the Japanese name for buckwheat. It’s referred to as thin noodles made with buckwheat flour or a combo of buckwheat and wheat flours. They are served chilled in soups, salads, or with a dipping sauce, and are perfect in this Vegan Soba Noodle Salad that is Asian-inspired and delicious. 

Bowl of Soba Noodle Salad with chopsticks ready to be devoured sitting on countertop.

Soba Noodle Salad sitting in white bowl with chopsticks on countertop.

How to make a Vegan Soba Noodle Salad:

Now onto the fun part. To make this Vegan Soba Noodle Salad, you’ll want to prepare the dressing first, and here’s how you do it: 

  • In a large jar add all the ingredients apart from the water 
  • Use a hand blender to combine 
  • Once smooth, begin to add in the cold water and blend 
  • Taste for sweetness, tanginess, and salt 
  • Add more syrup, vinegar and soy sauce as/if needed 

Bowl of Soba Noodle Salad sitting on counter ready to eat.

Next, let’s move onto the main dish. To make this salad you’ll want to: 

  • Cook the noodles as instructed on the package 
  • Just before they are done, add in broccoli florets and cook for 4 minutes 
  • Strain noodles and broccoli & rinse 
  • To prevent sticking, add them back into the pot with a little bit of water and stir 
  • Heat a larger pan and add the sesame oil & garlic before throwing in your veggies to saute
  • When veggies are tender, transfer everything together and mix 
  • Add just the amount of dressing you like and top with green onions and cilantro 

Voila! It’s seriously that easy, and don’t forget you can swap out any veggies in this salad if you don’t like any of the ones I used or if you just want to use up what you have in your fridge. 

Other salad recipes you’ll love: 

You can also check-out my round-up of the best summer salad recipes here

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Bowl of Vegan Soba Noodle Salad sitting on counter with chopsticks.

Vegan Soba Noodle Salad (Garlic, Ginger, Miso + Tahini Dressing)

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Cuisine: Vegan

Description

This Vegan Soba Noodle Salad is loaded with healthy vegetables and a ton of flavour with the nut-free tahini dressing.


Scale

Ingredients

For the dressing:

3 tbsp. tahini paste

juice of half a lime juice

2 tbsp. cold water

2 tbsp. tamari or soy sauce or coconut aminos

1 1/2 tbsp. maple syrup or honey

1 tbsp. white miso paste

1 tbsp. rice wine vinegar

1 1/2 tsp sesame oil, use spicy sesame oil for added heat if desired

2-inch knob of ginger, grated

2 cloves of garlic, grated

For the salad:

130 grams uncooked soba noodles

1 head of broccoli, cut into florets

1 tbsp. sesame oil

3 clove of garlic, pressed

1 cup of assorted mushrooms, rough chopped

1 large red bell pepper, sliced

4 pieces of baby bok choy, halved

2 medium-sized carrots, peeled into ribbons

Garnish:

green onion, fine chop

fresh cilantro, rough chop


Instructions

First,  let’s prepare the dressing. To a large jar add all the ingredients apart from the water and use a hand blender to combine. * Once smooth, slowly begin to add in the cold water and blend till perfectly incorporated. Taste for sweetness, tanginess and salt.  Add more maple syrup, vinegar and soy sauce as needed.

Now, bring a medium-sized pot of water to a boil and cook the soba noodles as instructed.  Just before the soba noodles have cooked, add in the broccoli florets and cook for 4 minutes, just till soft and tender.  Strain noodles and broccoli, and rinse with cold water.  To prevent the noodles from sticking together, add them back to the pot and add around 3 tbsp. of water to the noodles.  Gently stir and set aside.

Heat a large frying pan for 30 seconds on low-medium heat before adding sesame oil and garlic.  Cook for 1 minute or until fragrant.  Stir often to avoid burning. To the pan add your mushrooms, pepper, boy choy and carrots.  Sautee for 6-7 minutes with the lid on.  You want the mushrooms to reduce in size by at least half. Speed up this process by adding 1-2 tbsp. of water to the pan, increase heat to medium-high and cook with the lid on. Check veggies for tenderness.  This is entirely up to you, so cook with you see fit!

Transfer the noodle and broccoli to the vegetable mixture and toss till well combined.

You can now remove the vegetables and noodles from the heat.

Begin pouring in your desired amount of dressing and tossing gently with tongs or two forks.

Enjoy with fresh green onions and cilantro!


Notes

If you do not have a hand blender, simply add the ingredients to a medium-sized mixing bowl and use a whisk to combine.  Slowly add in the water and blend till smooth.

The dressing will last for 7 days in a tightly sealed jar in the fridge.

The salad will last up to 5-7 days in a tightly sealed container in the fridge.

Keywords: cold, easy, on the go, peanut, recipe, asian

Lauren Marinigh

Yum going to save this for meal prepping!

Maria Koutsogiannis

You’re really going to love this recipe, Lauren!

Nicole Laroch

This Soda Noodle Salad is amazing Maria! Thank you so much. I will be making this dressing all the time now.

Maria Koutsogiannis

Thank you Nicole!!!!

Lucy Stephens

I have no words. This dressing is really good. It as really easy too! Thank you Maria!

Maria Koutsogiannis

Thank you so much, Lucy!!

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