Spring Soba Noodle Salad
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!
Active time
20 minutesTotal time
20 minutesYield
4 servingsServing Size
1.5 cupsNutrition
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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
¼ cup peanut butter
¼ cup avocado oil
¼ cup rice wine vinegar
¼ cup water
1 ½ tablespoons soy sauce (low sodium if possible or tamari if gluten-free)
½ tablespoon minced garlic (¼ tablespoon if freshly minced)
Instructions
- In a medium to large pot, boil water. Do not add salt to the water. There’s plenty of sodium in the dressing.
- Boil some water in a kettle. Add hot water to frozen edamame in heat-proof container, set aside.
- In a large bowl, massage baby kale with some oil, set aside.
- Add entire soba noodles to boiling water in pot, set a timer for 6-8 minutes, depending on stove.
- In a container, whisk peanut butter, avocado oil, rice wine vinegar and garlic, set aside.
- Make ice bath to stop soba noodles from cooking and remove excess starch.
- Add drained soba noodles to ice bath, rinse soba and gently squeeze excess water. Add to bowl with kale.
- Drain edamame, add to bowl with kale and soba and top with dressing. Using tongs, toss gently and evenly to coat.
- Serve chilled or at room temp.
Recipe and photo courtesy of Joyce Manalo of Kala Health + Wellness
Nutrition
Calories: 433Total Fat: 24 g
Saturated Fat: 3 g
Sodium: 236 mg
Total Carbohydrate: 39 g
Fiber: 8 g
Protein: 21 g
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