Author Notes
Spring Green Soba Noodle Salad is a refreshing vegan salad for hot days with minimal cooking. —VibrantPlate
Ingredients
-
140 grams
soba noodles
-
1
shallot
-
1
medium-sized carrot
-
1
zucchini
-
1/2 cup
peas
-
1 cup
shredded cabbage
-
1/2 cup
soy sauce
-
2 tablespoons
peanut oil
-
1 tablespoon
sesame or other oil
-
1
lime
-
1 tablespoon
agave syrup
-
1/2 teaspoon
ground ginger
-
2
cloves graflic, minced
-
salt, pepper to taste
-
1 tablespoon
black sesame seeds (optional)
-
1 tablespoon
crushed wasabi peanuts (optional)
Directions
-
Bring a pot of water to a boil, season with a pinch of salt and then add soba noodles. Reduce heat to medium and cook according to package instructions, about 4 minutes. Drain and rinse with cold water to cool down completely.
-
Peel and dice shallot, peel and julienne carrot and zucchini (I used a julienne peeler that saves a ton of time). Heat a pan and add a bit of oil. When hot, add shallot, carrots and zucchini to the pan, and stir fry for a minute, so as the vegetables soften a bit. Season with salt & pepper to taste, then add peas and stir-fry another minute.
-
Prepare dressing: in a bowl add soy sauce, peanut oil, sesame oil, juice of 1 lime, agave syrup, ginger and some minced garlic. Whisk well until thoroughly combined.
-
Place soba noodles in a salad bowl, add the stir-fry vegetables and shredded cabbage and top with the dressing. Combine well (I used my hands), then serve topped with some black sesame seeds and crushed wasabi peanuts for a little bit of heat.
See what other Food52ers are saying.