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Recipes

Spring Soba Noodle Salad

Asian Heritage Diet Gluten Free

This year, we are welcoming the change in season with a Spring Soba Noodle Salad Recipe. Soba noodles are made of buckwheat. These pyramid-shaped grains are a pseudo-grain and contrary to its name, it does not have any wheat. So if you’re gluten-intolerant or gluten-sensitive, add this to your yes list!

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Prep Time:

20 minutes

Total Time:

20 minutes

Yield:

4 servings

Serving Size:

1.5 cups

Nutrition Facts

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Nutrition Facts

  • Calories: 433
  • Total Fat: 24 g
  • Saturated Fat: 3 g
  • Sodium: 236 mg
  • Total Carbohydrate: 39 g
  • Fiber: 8 g
  • Protein: 21 g
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Ingredients

Salad

2 cups frozen edamame (organic if possible)

8 oz package, soba noodles (100% buckwheat)

5 oz package, baby kale, organic

Dressing

1/4 cup peanut butter

1/4 cup avocado oil

1/4 cup rice wine vinegar

1/4 cup water

1 1/2 tablespoons soy sauce (low sodium if possible or tamari if gluten-free)

1/2 tablespoon minced garlic (1/4 tablespoon if freshly minced)

Instructions

  1. In a medium to large pot, boil water. Do not add salt to the water. There’s plenty of sodium in the dressing.
  2. Boil some water in a kettle. Add hot water to frozen edamame in heat-proof container, set aside.
  3. In a large bowl, massage baby kale with some oil, set aside.
  4. Add entire soba noodles to boiling water in pot, set a timer for 6-8 minutes, depending on stove.
  5. In a container, whisk peanut butter, avocado oil, rice wine vinegar and garlic, set aside.
  6. Make ice bath to stop soba noodles from cooking and remove excess starch.
  7. Add drained soba noodles to ice bath, rinse soba and gently squeeze excess water. Add to bowl with kale.
  8. Drain edamame, add to bowl with kale and soba and top with dressing. Using tongs, toss gently and evenly to coat.
  9. Serve chilled or at room temp.

Recipe and photo courtesy of Joyce Manalo of Kala Health + Wellness

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