Vegan Soba Noodle Salad With Yuzu Dressing Recipes

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SOBA NOODLE SALAD WITH YUZU DRESSING



Soba Noodle Salad with Yuzu Dressing image

Soba Noodle Salad with Yuzu Dressing is a cooling Japanese salad with fresh spring snap peas, radishes and greens with a yuzu ginger soy dressing.

Provided by HWC Magazine

Categories     Mains     Sides

Time 25m

Number Of Ingredients 15

6 tbsp soy sauce ((or tamari))
2 tbsp sesame oil
2.5 tbsp honey ((or maple syrup for vegan option))
2 tbsp rice wine vinegar
2 tsp yuzu paste ((or 2 teaspoons lemon zest))
1 tsp ginger (freshly grated or ½ teaspoon dry dround ginger)
7.5 oz soba noodles (or about 3 bundles of soba noodles)
1 tbsp Salt (to boil soba noodles (1 tablespoon of salt for 16 cups/ 4 quarts water))
1 cup snap peas
3/4 cup radishes (sliced)
1/4 cup green onions (sliced)
2 cups leafy greens ((spinach. Kale chard, etc.))
2 tbsp white sesame seeds (toasted)
2 eggs (optional)
1/2 cup Edamame (cooked and shelled - optional)

Steps:

  • Boil soba noodles in salted water according to directions. Our directions are for about 6 minutes for aldente noodles. Do not overcook noodles. Immediately drain the soba noodles and rinse with cool water. Set aside.
  • Boil eggs in water for 6 minutes. Remove from pot. Rinse to cool and peel. Slice. Set aside.
  • Make Yuzu ginger dressing: In a small bowl mix together soy sauce, sesame oil, honey, rice wine vinegar, yuzu paste (or lemon zest) and freshly grated ginger and mix. Set aside.
  • Toss your salad together: In a very large salad bowl add your cooked, rinse and cooled soba noodles, snap peas, radishes, green onions, leafy greens, toasted sesame seeds and yuzu ginger salad dressing. Toss well.
  • Garnish with hard boiled eggs and edamame, if desired, and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 264 kcal, Carbohydrate 39 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 2482 mg, Fiber 2 g, Sugar 9 g

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS



Vegan Soba Noodle Salad with Sesame and Citrus image

I was first introduced to soba noodles by my sister-in-law, who loves to make them with just tamari and green onion for seasoning. I like to use them in all kinds of vegan recipes, especially fresh salads with a flavorful dressing. Soba noodles are made with buckwheat, which is gluten-free and can be found in the Asian section of the grocery store, or Chinatown. The longer the dressing sits, the better it will be, so make it ahead of time if you can.

Provided by Heather: Healthy Vegan Recipes

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 12

1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
2 tablespoons rice vinegar
1 tablespoon miso paste
1 teaspoon toasted sesame oil
5 ½ ounces soba noodles
1 cucumber, julienned
2 carrots, julienned
1 avocado, sliced
2 green onions, chopped
toasted sesame seeds, for garnish

Steps:

  • Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
  • Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
  • Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 90.2 g, Fat 19.1 g, Fiber 13.8 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 989 mg, Sugar 8 g

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