So I have a thing for cold dishes. Maybe it’s also my laziness, but there’s just something so satisfying about a meal you can eat straight from the fridge without having to heat up. Not to mention that the temps in Houston are still hovering in the eighties/low nineties (despite the fact that it’s already September), which means I often have zero desire to turn on the stove.
I’ve made variations of this soba noodle dish for the longest time but I’ve always eye-balled the sauce ingredients. It’s really a no-fail combination: soy sauce/tamari as base, with tahini and sesame oil for creaminess, lime juice for the tang, and a dash of sriracha for heat and additional flavor. The vegetable choices for the salad are flexible; you can also toss in some cooked edamame for additional protein if you’d like.
Since it’s good cold, this noodle salad makes for a great packed lunch– perfect for those of us who don’t like using a microwave or just don’t have access to one at school or work.
This recipe makes a lot, especially if you bulk up the noodles with veggies, and I found it’s enough to pack for at least five lunches. If you’re making this for two or three people for a single meal I’d suggest cooking 6 oz dry soba noodles instead; you can make the sauce as written and have leftovers to use (it’s great drizzled on rice or used in a stirfry as well).
Soba Noodle Salad with Sesame Sauce (Vegan, Gluten-Free)
An Asian-inspired noodle salad made by tossing soba noodles and raw veggies in a creamy spicy sesame dressing. The salad here contains red cabbage, green onions, and shredded carrot, but you can make it with any veggies you have on hand. Simple, flavorful, and delicious served either hot or cold.
[cooked-sharing]
Bring a large pot of water to boiling and cook the soba noodles according to package instructions. Drain and rinse in cold water.
Rinse and chop all the vegetables. Set aside in a large bowl.
For sesame sauce, whisk all ingredients in a small bowl until combined. Add additional water if needed. (The sesame oil is optional but is recommended for flavor. )
To assemble, toss veggies with the sauce until coated. Add in soba noodles and mix gently until all combined. Taste and add more seasonings (lime juice, sesame oil, tamari/soy sauce) as needed. Garnish with toasted sesame seeds and green onions and serve.
Notes:
- *To ensure gluten-free, use 100% buckwheat soba noodles. Many soba noodle brands are made of a combination of buckwheat and wheat.
- **You can also substitute peanut butter to make a (equally-delicious!) peanut noodle sauce. You might have to add more water for a thinner consistency.
Ingredients
Directions
Bring a large pot of water to boiling and cook the soba noodles according to package instructions. Drain and rinse in cold water.
Rinse and chop all the vegetables. Set aside in a large bowl.
For sesame sauce, whisk all ingredients in a small bowl until combined. Add additional water if needed. (The sesame oil is optional but is recommended for flavor. )
To assemble, toss veggies with the sauce until coated. Add in soba noodles and mix gently until all combined. Taste and add more seasonings (lime juice, sesame oil, tamari/soy sauce) as needed. Garnish with toasted sesame seeds and green onions and serve.
Notes
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