This Soba Noodle Salad is the perfect combination of heat, sweet and acidity – I’m hooked! You can use another type of noodle such as a rice noodle to make it gluten free and add tofu, chicken or prawns should you wish.
We eat a lot of salads over here, and are always looking for ways to make them interesting. A Big Batch Salad tends to be our go-to for the weekdays, but on the weekends we like to mix it up. I created this noodle salad just for that reason!
I added edamame to the salad to give it more protein and fibre, and it really works well with the flavours. Edamame beans (soy beans) are a complete source of dietary protein, contain healthy fats, and are a good source of fibre. And they taste so good! I buy them shelled and frozen to make them easy to add to dishes like this, but you can also buy them with the shell-on (much more fun to eat on their own, the kids love them).
We added diced mango and cucumber for sweetness and crunch along with mint for tons of flavour. I highly recommend serving it with extra wedges of limes for a bit of zip. You could easily add some cubed firm tofu, grilled chicken or some sautéed prawns to this if you wanted to. If you’re looking for a lower carb option try substituting 1/2 of the noodles with zucchini noodles that have been briefly sautéed or another spiralized vegetable like carrot or cucumber!
Note that soba noodles contain gluten – if you want to make this gluten free be sure to use a gluten free noodle (I like the brown rice ramen ones) and ensure that your other ingredients are gluten free!
Soba Noodle Salad
Soba Noodle Salad
This soba noodle salad is light and refreshing and perfect for the spring! It's full of bright flavors and crisp veggies and makes the perfect lunch.
- 1/3 cup rice wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons sesame oil
- 1/2-1 seeded and finely diced jalapeño (depends on how much heat you like!)
- 1 clove garlic, crushed
- 2 cups cooked and cooled buckwheat soba noodles (or brown rice noodles)
- 3/4 cup cooked and cooled shelled edemame beans
- 1 1/2 cups sliced cucumber
- 1 cup diced mango
- 1/4 cup finely chopped mint (plus extra leaves for garnish)
- 1/4 cup chopped roasted peanuts (optional)
- 1 lime (quartered)
Cook your edemame and noodles (separately) according to directions, rinsing them under cold water as soon as they are cooked to stop the cooking process. Set aside.
In a small saucepan, combine the rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved. Remove from the heat and add the sesame oil, jalapeño, and garlic. Stir together and set aside to cool.
In a large bowl combine the noodles, edemame beans, cucumber, mango, and mint. Toss with the cooled dressing, plate, and toss with the nuts and a wedge of lime. Add chicken or tofu if you're serving it for a meal!
Thank you Bailey from Basics with Bails for the photography!