Vegan Soba Noodle Salad
This chilled noodle salad is the perfect grab-and-go lunch when you’re craving something light but filling. Nutty buckwheat soba noodles are tossed with crunchy vegetables and a zesty Japanese-inspired dressing. Ready in 30 minutes or less, you’ll love having this recipe on hand during busy weekdays.
Delicious, light, and easy to prepare, this vegan soba noodle salad gets its tasty crunch from fresh veggies cut into matchsticks. With a bright dressing of yuzu ponzu, rice vinegar, and spicy ginger, this Japanese-inspired dish is perfect to enjoy on warm evenings, and it travels well for take-along lunches. Soba noodles are made from buckwheat and have an earthy, slightly nutty flavor that plays well with acidic sauce.
Tip: Yuzu ponzu is a Japanese condiment made with soy sauce, vinegar, and citrusy yuzu juice. Some blends contain bonito (fish) flakes, so check the label. No yuzu ponzu? Substitute a blend of 2 tablespoon lemon juice and 1 tablespoon each of tamari and lemon zest.
INGREDIENTS
- 3 tablespoons vegan yuzu ponzu, such as Marukan brand
- 3 tablespoons brown rice vinegar
- 2 teaspoons grated fresh ginger
- 6 oz. dry soba noodles
- 1 cup matchstick-cut carrots
- 1 cup matchstick-cut red or yellow bell pepper
- ½ of a bunch Japanese chives (garlic chives) or regular chives, cut into 2-inch pieces (1 cup)
- For dressing, in a large bowl whisk together yuzu ponzu, vinegar, ginger, and ¼ cup water.
- In a large pot of boiling water cook noodles according to package directions, adding carrots, bell pepper, and chives the last 5 minutes of cooking. Drain. Transfer noodle mixture to bowl with dressing; toss to coat.
- Serve warm or chilled. If noodles seem dry, toss with 1 to 2 tablespoons of water or vegetable broth before serving.
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