Description
Enjoy a vibrant soba noodle salad packed with fresh veggies and a zesty dressing, perfect for any meal.
Ingredients
Scale
- 8 oz soba noodles (100% buckwheat)
- 2 green onions, finely chopped
- 1 cup carrots, grated or julienned
- 1 cup cucumber, thinly sliced
- 2 tbsp toasted sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (unseasoned)
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- Cook the soba noodles in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked noodles with green onions, carrots, and cucumber. Toss gently to mix.
- In a small bowl, whisk together sesame oil, soy sauce, and rice vinegar until well combined.
- Pour the dressing over the noodle mixture and toss until everything is well coated.
- Garnish with fresh herbs before serving or refrigerate for 30 minutes to enhance flavors.
Notes
- Customize with seasonal vegetables or add tofu for extra protein.
- To keep noodles from sticking, ensure they are rinsed well after cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: Approximately 1.5 cups (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg