What are soba noodles, and where can I buy them?

Soba noodles are thin noodles made from buckwheat flour, sometimes blended with wheat flour. They have a nutty flavor and are often used in Japanese cuisine. You can find soba noodles at most grocery stores, Asian markets, or online retailers like Trader Joe's and Amazon.

Are soba noodles healthy?

Made mostly with buckwheat flour, soba noodles are both gluten-free and full of healthy proteins, vitamins, and minerals, making it a healthier option than other types of pasta.

What do soba noodles taste like?

Soba noodles have a nutty flavor and earthy taste, which makes them an awesome addition to salads. They can be served room temperature, cold, or hot.

Can I use a different type of noodle for this salad?

Absolutely! If you can't find soba noodles, you can substitute them with rice noodles, ramen noodles, or even spaghetti noodles. For a gluten-free option, consider using brown rice noodles or rice vermicelli noodles.

Can I make this Vegan Asian Noodle Salad ahead of time?

Yes, this noodle salad is perfect for meal prep. You can make it a day ahead and store it in an airtight container in the refrigerator. The flavors meld together beautifully, making it even more delicious the next day. I would suggest storing the sauce separately and mixing together the day of eating.

What other vegetables can I add to this salad?

This salad is highly customizable. You can add any crunchy vegetables you like, such as snap peas, napa cabbage, red peppers, or mung bean sprouts. Feel free to use what you have on hand, or whatever's in season.

Is the ginger peanut sauce spicy?

The ginger peanut sauce has a slight kick from the red pepper flakes, but it's balanced by the sweetness of the peanut butter and the acidity of the citrus juice and rice vinegar. If you prefer a milder sauce, you can reduce the amount of red pepper flakes.

Can I make this salad gluten-free?

Yes, to make this salad gluten-free, use gluten-free soba noodles or substitute with other gluten-free noodles like rice noodles. Also, use tamari or coconut aminos instead of soy sauce.

What protein options can I add to this salad?

For added protein, you can top this salad with tofu , edamame, or tempeh if you're keeping it vegan. If not, grilled chicken, shrimp, or salmon are great options.

What kitchen tools do I need to make this salad?

You'll need a high-powered blender or food processor to make the ginger peanut sauce, and a julienne peeler to cut the vegetables into thin strips. A large bowl for mixing and serving is also essential.

Can I serve this salad warm?

Yes, while this salad is typically served cold, you can serve it warm by keeping the noodles and sauce warm before mixing. It's a versatile dish that can be enjoyed hot or cold.

Vegan Asian Noodle Salad with Homemade Peanut Sauce

Ingredients

Units Scale

For the Ginger Peanut Sauce:

1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons lime juice
1 tablespoon orange juice
1 clove garlic, crushed
1 teaspoon grated ginger
1 tablespoon honey
1/2 teaspoon red pepper flakes
Pinch of salt

For the Noodle Salad:

8 ounces dry soba noodles
1 cup shredded red cabbage
1 cup shredded carrots
1 yellow bell pepper (or red), seeded and sliced
2 Persian cucumbers, thinly sliced
1 bundle thin asparagus, trimmed and cut into 1-inch pieces
1 cup shelled edamame
3 stalks green onions, sliced
3/4 cup cilantro leaves
1 tablespoon sesame seeds, for garnish

Instructions

Make the Ginger Peanut Sauce:

Place all of the ginger peanut sauce ingredients into a high-powered blender or food processor. Pulse until everything is creamy and smooth. Taste for seasoning. Pour into a bowl and set aside.

Cook the Soba Noodles:

Cook the soba noodles according to package directions. Drain and rinse under cold water to keep the noodles from sticking together.

Assemble the Salad:

Arrange the cooked noodles and chopped vegetables, like red cabbage, green onions, asparagus, and bell peppers, in a large bowl.
Drizzle the ginger peanut sauce on top of the noodle salad. Toss well to thoroughly coat, and serve in individual bowls.
Garnish with the sesame seeds and a squeeze of fresh lime juice for extra flavor. Serve immediately.

Notes

Keep it healthy. I used organic peanut butter with no added sugar. You can use regular peanut butter, but may need to cut back some of the sweetness from the honey.
To keep the vegetables super crisp, only add in the ginger peanut sauce when you're ready to serve.
Don't overcook the soba noodles. They're supposed to have a little firmness when cooked properly.
Serve cold, at room temperature, or hot. This noodle salad is great served cold (or room temperature) for a picnic or light lunch. Or, serve the noodles (and the added protein) hot for a healthy, fulfilling dinner.

Author: Asian Inspired Eats
Prep Time: 15 min
Cook Time: 5 min.
Category: Salads
Method: Stove top
Cuisine: Japanese-Inspired
Diet: Vegan

Nutrition

Serving Size:
Calories: 517
Sugar: 13.6 g
Sodium: 839.3 mg
Fat: 21.1 g
Carbohydrates: 70.6 g
Protein: 22.1 g
Cholesterol: 0 mg