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Recipes

Sesame Soy Soba Noodle Salad

Quick & Easy

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!

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Yield:

8 servings

Serving Size:

3/4 cup

Nutrition Facts

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Nutrition Facts

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

Instructions

  1. 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.
  2. In a large bowl, mix together cucumbers, bell pepper, green onions, tomato, and cilantro. Stir in cooked and cooled soba noodles.
  3. 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.
  4. Pour dressing over noodle mixture and toss well.
  5. Serve immediately or chill until serving time.

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

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