Name: Soba Noodle
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 8 oz soba noodle; 1 Tbsp curry powder; 1 Tbsp sesame seeds (white); 2 Tbsp sesame oil; 2 Tbsp black bean soy sauce; 1 Tbsp rice wine vinegar; ½ tsp salt (kosher); 1 carrot (medium-sized); 3 scallions (sliced thinly on the bias); 3 shiso leaves; ½ tsp Togarashi

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Soba Noodles tossed in sesame curry vinaigrette are naturally vegan, gluten-free, and delicious. Chewy buckwheat noodles and crunchy colorful vegetables are tossed in a tangy, nutty curry dressing to make a quick and easy dinner. Plus, learn how to make the noodles perfectly, so they aren’t clumpy or gummy!

I love Asian-style cold noodle salads, brimming with chopped vegetables tossed in light vinaigrettes. The best part is this healthy, vegan, gluten-free dinner salad is ready in 15 minutes.

Soba noodles are quintessentially Japanese and perfect with Asian ingredients like rice vinegar and soy sauce. I used my new favorite find black bean soy sauce but regular soy sauce would work fine as well.

For added protein add Crispy Tofu. It pairs perfectly with whole roasted cauliflower.

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How to Make Soba Noodles

What You Need…

Soba noodles are naturally gluten-free. Make sure you choose a noodle that is 100% buckwheat as some do contain wheat flour as well.
Curry powder is the perfect amount of spice without becoming overly spicy. I use S&B Curry powder but use whichever brand you love.
Sesame seeds add a nice nutty and sweet flavor to the dish.
Black bean soy sauce has fermented black beans giving it a rich and slightly funky flavor. You can use regular soy sauce as well.
Rice wine vinegar is needed to balance the flavors and add much-needed acidic notes.
Carrots are sweet and crunchy, counter-balancing the soft nutty noodles.
Scallions traditionally have spicy, peppery flavors. The perfect addition to this dish, sliced on the bias.
Shiso leaves are torn by hand giving the dish notes of herbaceousness similar to mint or tarragon.
Togarashi is a blend of seaweed, orange zest, ginger, sesame seeds, and chile powder that adds the perfect pop of sweetness and spicy to elevate this simple dish.

COOKED SOBA NOODLES, PREPPED INGREDIENTS_

Soba Noodle

Course: Dinner

Cuisine: Asian

Keyword: Soba Noodles

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: people

Calories: 285kcal

Author: Those Vegan Chefs

Soba noodles are Japanese buckwheat noodles with a slightly nutty flavor.

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Ingredients

Sesame Curry Vinaigrette

8 oz soba noodle
1 Tbsp curry powder
1 Tbsp sesame seeds white

2 Tbsp sesame oil
2 Tbsp black bean soy sauce
1 Tbsp rice wine vinegar

½ tsp salt kosher

For the Noddles

1 carrot medium-sized
3 scallions sliced thinly on the bias

3 shiso leaves
½ tsp Togarashi

Instructions

How to make Soba Noodle Salad

Bring a pot of water to a boil, and season with salt. Add the soba noodles, and check the package for cooking times.
Plunge the cooked noodles into an ice bath.
Drain and set noodles aside.

Sesame Curry Vinaigrette

Add the Sesame oil to a bowl, and whisk the curry powder and sesame seeds into the oil.
Whisk the remaining ingredients.

Finishing the Soba Noodle Salad.

Using a peeler make long ribbons of carrots.
In a bowl combine the carrot ribbons and half of the curry sesame dressing. Stir to combine.
Add the soba noodles and enough dressing to coat.
Add the slider scallions.
Using scissors cut the shiso into pieces. Mix to combine.
Pile the soba noodle onto a platter.
Garnish with more shiso leaf pieces and a drizzle of any extra vinaigrette. Give a generous dusting of Togarashi over the salad and the platter.

Notes

Nutritional values are an estimate.

Nutrition

Soba Noodles

I love Asian-style cold noodle salads, brimming with chopped vegetables tossed in light vinaigrettes. The best part is this healthy, vegan, gluten-free dinner salad is ready in 15 minutes.

Soba noodles are quintessentially Japanese and perfect with Asian ingredients like rice vinegar and soy sauce. I used my new favorite find black bean soy sauce but regular soy sauce would work fine as well.

For added protein add Crispy Tofu. It pairs perfectly with whole roasted cauliflower.

Vegetable Peeler

Spider Strainer

Le Cruset Sauce Pan