Flip to tender, flavorful soba noodles and the wealthy sea-flavor of seaweed to offer a uniquely daring taste to this satisfying, hearty Soba Noodles Seaweed Salad. This wholesome vegan salad options conventional Japanese soba noodles, that are created from buckwheat; when cooked, soba noodles supply a scrumptious base for a salad, as they’re tender but have a agency texture that holds up so nicely in salads. This soba noodles recipe additionally options seitan, a nutrient-rich plant-based protein that’s a part of conventional Asian foodways.
Mixed with shiitake mushrooms, seaweed, cucumbers, bell peppers, and a flavorful soy French dressing, this soba noodles seaweed salad is brimming with umami flavors and satisfying vitamin. You will discover these salad substances in lots of well-stocked supermarkets, Asian grocery shops, and on-line. Strive dried shitake mushrooms for this recipe, which have an extended shelf-life in your pantry and may be reconstituted shortly in boiling water.
Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is created from wheat) to tofu. Be taught extra about the advantages of seaweed right here.
Soba Noodles Seaweed Salad
Whole Time: 20 minutes (not together with soaking time)
Yield: 8 servings 1x
Weight-reduction plan: Vegan
Description
This vegan Soba Noodles Seaweed Salad is brimming with hearty flavors and highly effective vitamin by the use of buckwheat soba noodles, sea greens, seitan and a scrumptious soy French dressing.
Salad:
- 1 ounce dried shiitake mushrooms*
- 1 cup boiling water
- 1 (8-ounce) bundle soba noodles
- 3 small cucumbers (i.e. Persian), with peel, thinly sliced into matchstick strips
- 1 medium bell pepper (yellow, purple or inexperienced), thinly sliced
- 1 (8-ounce) bundle seitan, drained, chopped (make do-it-yourself seitan right here)
- ½ cup dried, sliced seaweed (i.e., kelp, nori)
Soy French dressing:
Garnish:
Directions
- Place dried shitake mushrooms in a bowl and pour boiling water over them. Put aside for 20 minutes. Drain water. Slice thinly.
- Fill a medium pot with water and produce to a boil. Place soba noodles within the pot and boil (in line with bundle instructions) about 4 minutes. Don’t overcook. Place in a strainer and rinse nicely with chilly water.
- In a big bowl, combine collectively sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
- In a small dish, whisk collectively the salad dressing substances: sesame oil, soy sauce, rice vinegar, sugar (elective), wasabi paste, purple pepper flakes, ginger, and garlic.
- Pour dressing over noodle combination and toss nicely.
- Place in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Chill till serving time.
- Yields 8 servings.
Notes
*Could use 2 ounces recent shiitake mushrooms (or one other selection) as a substitute of dried mushrooms soaked in boiling water.
Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is created from wheat) to tofu.
- Prep Time: quarter-hour
- Prepare dinner Time: 4 minutes
- Class: Salad
- Delicacies: Japanese
Diet
- Serving Measurement: 1 serving
- Energy: 200
- Sugar: 3 g
- Sodium: 579 mg
- Fats: 3 g
- Saturated Fats: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 14 g
Key phrases: vegan salad, seaweed salad, soba noodles
For different salad recipes, try a few of my favorites:
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Swiss Chard Salad with Oranges and Citrus French dressing
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