Turn to tender, flavorful soba noodles and the wealthy sea-flavor of seaweed to offer a uniquely daring taste to this satisfying, hearty Soba Noodles Seaweed Salad. This wholesome vegan salad options conventional Japanese soba noodles, that are created from buckwheat; when cooked, soba noodles supply a scrumptious base for a salad, as they’re tender but have a agency texture that holds up so nicely in salads. This soba noodles recipe additionally options seitan, a nutrient-rich plant-based protein that’s a part of conventional Asian foodways.
Combined with shiitake mushrooms, seaweed, cucumbers, bell peppers, and a flavorful soy French dressing, this soba noodles seaweed salad is brimming with umami flavors and satisfying vitamin. You can discover these salad elements in lots of well-stocked supermarkets, Asian grocery shops, and on-line. Try dried shitake mushrooms for this recipe, which have an extended shelf-life in your pantry and might be reconstituted rapidly in boiling water.
Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is created from wheat) to tofu. Learn extra about the advantages of seaweed right here.
Soba Noodles Seaweed Salad
Total Time: 20 minutes (not together with soaking time)
Yield: 8 servings 1x
Diet: Vegan
Description
This vegan Soba Noodles Seaweed Salad is brimming with hearty flavors and highly effective vitamin by the use of buckwheat soba noodles, sea greens, seitan and a scrumptious soy French dressing.
Salad:
- 1 ounce dried shiitake mushrooms*
- 1 cup boiling water
- 1 (8-ounce) bundle soba noodles
- 3 small cucumbers (i.e. Persian), with peel, thinly sliced into matchstick strips
- 1 medium bell pepper (yellow, crimson or inexperienced), thinly sliced
- 1 (8-ounce) bundle seitan, drained, chopped (make do-it-yourself seitan right here)
- ½ cup dried, sliced seaweed (i.e., kelp, nori)
Soy Vinaigrette:
Garnish:
Instructions
- Place dried shitake mushrooms in a bowl and pour boiling water over them. Set apart for 20 minutes. Drain water. Slice thinly.
- Fill a medium pot with water and produce to a boil. Place soba noodles within the pot and boil (in keeping with bundle instructions) about 4 minutes. Do not overcook. Place in a strainer and rinse nicely with chilly water.
- In a big bowl, combine collectively sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
- In a small dish, whisk collectively the salad dressing elements: sesame oil, soy sauce, rice vinegar, sugar (elective), wasabi paste, crimson pepper flakes, ginger, and garlic.
- Pour dressing over noodle combination and toss nicely.
- Place in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Chill till serving time.
- Yields 8 servings.
Notes
*May use 2 ounces contemporary shiitake mushrooms (or one other selection) as a substitute of dried mushrooms soaked in boiling water.
Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is created from wheat) to tofu.
- Prep Time: quarter-hour
- Cook Time: 4 minutes
- Category: Salad
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3 g
- Sodium: 579 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 14 g
Keywords: vegan salad, seaweed salad, soba noodles
For different salad recipes, try a few of my favorites:
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Swiss Chard Salad with Oranges and Citrus Vinaigrette
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