Vegan Soba Noodle Salad with Sesame and Citrus recipe

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Ingredients

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

Nutrition Info

534.7 calories
carbohydrate: 90.2 g
cholesterol: : -
fat: 19.1 g
fiber: 13.8 g
protein: 16.7 g
saturatedFat: 2.9 g
servingSize: -
sodium: 989 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.

  2. 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.

  3. Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

Recipe Yield

2 servings

Recipe Note

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.

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