Soba Noodle Vegan (Printable Version)
Bouncy soba noodles get mixed up with crunchy vegetables and a silky tahini-soy sauce—super easy and really tasty.
# Everything You’ll Need:
→ Salad Components
01 -
1 teaspoon sesame seeds
02 -
15 g fresh cilantro, chopped up
03 -
100 g cucumber, sliced really thin
04 -
100 g carrots, shredded and peeled
05 -
100 g red cabbage, shredded up
06 -
170 g soba noodles, buckwheat
→ Dressing
07 -
0.5 teaspoon black pepper, ground
08 -
1 teaspoon minced garlic
09 -
1 tablespoon balsamic vinegar or black rice vinegar
10 -
1 tablespoon soy sauce
11 -
1 tablespoon peanut butter or tahini
# Steps to Cook:
01 -
Add your soba noodles, shredded cabbage, carrots, cucumber, cilantro, and sesame seeds to a big bowl. Pour the dressing on top and toss everything together till the veggies and noodles are well mixed. It's ready to eat right away.
02 -
Grab a little bowl and toss in the peanut butter or tahini, soy sauce, vinegar, garlic, and some ground black pepper. Whisk it all up until it's totally smooth.
03 -
Fill a big pot with water and let it start boiling over medium-high heat. Drop in the soba noodles and stir them around sometimes so they don’t stick. Cook them for about 7 to 8 minutes, or whatever the package says. When they're done, drain and rinse them under cold water to chill them and stop them from cooking more.
# Extra Suggestions:
01 -
Keep your cilantro and cucumber out until right before eating so they stay nice and crisp.
02 -
Stash leftovers in a sealed container in the fridge for up to three days.
03 -
Want more protein but keep it vegan? Throw in some chickpeas or tofu.