Summer

Soba Noodle Salad

July 10, 2014
Author Notes

A gluten free and vegan salad that's healthy, super quick and uses up all your leftover veggies. —Pallavi Gupta

  • Serves 2 to 3
Ingredients
  • Peanut Sauce
  • 1/4 cup peanut butter
  • 1 1/2 tablespoons plum sauce or any sweet chili sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons warm water
  • For the Salad
  • 1 packet Soba noodles
  • 1/2 cup broccoli, cut into small bite size pieces
  • 1/2 cup cauliflower, cut into small bite size pieces
  • 1 small carrot, peeled and cut into think sticks
  • 1/2 red bell pepper, cut into think sticks
  • 2 scallions, (green part included) cut into 1 inch stick/pieces
  • 1/4 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and cut into bite size pieces
  • 1/2 cup cup iceberg lettuce leaves, roughly torn/chopped
  • 1/4 cup tofu -cut into bite size, lightly sauteed in oil,
  • 1 teaspoon salt
In This Recipe
Directions
  1. For the sauce in a large bowl add all the ingredients and mix well till it forms a smooth sauce. Add more water (little at a time) if the sauce feels thick. Keep aside.
  2. Boil soba noodles as per the package instructions.
  3. In a large bowl add the noodles and all the other salad ingredients. Sprinkle little salt and toss it well.
  4. Add the peanut sauce and toss the salad really well – you want all the veggies and noodles to be coated in the sauce evenly. Serve right away.

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