Cold Soba Noodle Salad is a warm weather favorite that always gets rave reviews. And you can top with any protein you like. We had it with grilled chicken wings one night and leftovers with tofu for lunch the next day. It’s also a great dish to use up any vegetables on their last leg! Soba noodles are made from buckwheat. They are also a great source of vegan protein with 8g per serving.
I use this brand Eden Foods Organic Soba Pasta — 8 oz – 2 pc
- 1 package of soba noodles
- 1 head of Napa cabbage
- 3 green onions
- 2 carrots
- 1 red bell pepper
- 3 tbsp soy sauce, liquid aminos, or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup chopped fresh basil, mint, and cilantro
Cut vegetables into thin strips and add to a large container. In a small bowl, mix together soy sauce, vinegar, honey, fish sauce, garlic and pepper. Add to vegetables and toss until thoroughly coated. Allow to sit for at least 15 minutes before adding noodles. The vegetables should wilt down and absorb the sauce.
Boil water an cook soba noodles according to box instructions. Once tender, run under cold water until completely cool. Add to vegetables and sauce and toss to combine. Chill in the fridge for 30 minutes before serving. Add fresh herbs just before serving.
Makes 4-6 servings.