Description
A delicious Vegan Soba Noodle Salad with fresh Vegetables to compliment any season. We always seem to have it in the spring.
Ingredients
Scale
6 ounces cooked soba noodles
2 star anise
1/4 up to 1/2 tsp Chinese 5 spice
1 teaspoon grated ginger
1/4 cup fresh peas or frozen
1/2 cup sliced celery
1/2 cup sliced cabbage.
1/4 cup sliced fresh spring onions
4 cups lettuce of choice
1 avocado
fresh herbs of choice for garnish, I used dill and chives
Instructions
- Cook soba noodles as outlined and “wash” thoroughly.
- Place 2 tablespoons of broth or water into a shallow sauté pan. Warm to medium-high heat until you see a bit of steam rising off the water, and add your vegetables, star anise, Chinese 5 spice, and ginger. You could even add a little bit of soy sauce if that is pleasing to your pallet, and perhaps squeeze some lime on top. Chili oil could be added, too. Cook for 5-10 minutes, depending on how done you like your veggies to be. You can even go longer if that is your preference. I like to put the lid on the optimized steaming, but you could certainly do this without a lid, too.
- Rinse, pat dry, and gently rip apart the lettuce. Please place it in a large bowl, and add any additional vegetables you don’t want cooked, like avocado or cucumber.
- Place your cooked soba noodles on top of the lettuce and then gently add your warmed vegetables to the salad. It’s best to eat it right away, as the warmth of the veggies can wilt the lettuce.
- Drizzle with your favorite olive oil and vinaigrette/dressing to get the best flavor profile. I have a few suggestions in this post. You can also let the flavors combine with a drizzle of tahini sauce.
- I recommend keeping the noodles and veggies separate. If there are leftovers, add a wonderful marinade and have them again the next day. Sometimes, they taste even better the next day.
Notes
Please see the blog post on how to cook soba noodles. From an Ayurvedic standpoint, adding cooked grains to salads can bring more balance to the diet.
If you make this recipe and enjoy it, please return and leave a comment and review. I love to hear how you are enjoying and adapting it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegan Salad
- Cuisine: Japanese