Vegan Soba Noodle Salad

Introduction
Today's cold lunch recipe is a refreshing Vegan Soba Noodle Salad, perfect for a nutritious and delicious midday meal. This dish combines the earthy flavors of soba noodles with a vibrant mix of vegetables and a tangy Asian-inspired dressing.
Ingredients
- 100g soba noodles
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1/2 red bell pepper, thinly sliced
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves, for garnish
- For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Instructions
- Cook the soba noodles according to package instructions, then rinse under cold water and drain.
- In a large bowl, combine the cooked noodles, carrot, cucumber, bell pepper, and spring onions.
- In a small bowl, whisk together all the ingredients for the dressing.
- Pour the dressing over the noodle mixture and toss well to coat.
- Sprinkle sesame seeds and cilantro leaves over the salad before serving.
Enjoy this delightful Vegan Soba Noodle Salad as a light yet satisfying meal that's perfect for any day of the week. It's quick to prepare, packed with flavors, and sure to keep you energized throughout the afternoon.
Hiroshi
Nutritionfacts | Calories: 320, Fat: 8g, Carbohydrates: 54g, Protein: 12g |
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Preparation Time | 15 minutes |
Allergy Information | Soy, Wheat, Sesame |