Recipe: Soba Noodle Salad (V + GF)

This soba noodle salad recipe is an all-time favourite of mine! It’s packed with fibre-rich buckwheat noodles and Vitamin-C rich veggies. It’s super easy to prepare and makes for the perfect lunch. I love it warmed up or served as leftovers for lunch!

This recipe is a super underrated dish – it’s packed with protein from the buckwheat flour and wheat flour noodles. It’s suitable for vegans or meat-eaters, too, just add your favourite protein option (my favourite is organic tofu) before sautéing the veggies.

Try these other Asian-inspired recipes:

• Miso Edamame Power Bowl
• Wok-Fried Asian-style Veggies
• Herbal Gamasio

So, let’s make some soba noodle salad…!

Bell Pepper & Broccoli Soba Noodle Salad

Recipe by The Acne NutritionistDifficulty: Easy

Servings

2-3

servings

Prep time

30

minutes

Cooking time

40

minutes

An easy and delicious asian-inspired cold noodle salad.

Ingredients

• 1 pack buckwheat soba noodles, usually found in the international aisle

• 2 tbsp coconut oil

• 1 red bell pepper, sliced

• 1 head of broccoli, cut into small pieces

• 1/4 cup crunchy peanut butter

• The juice of 1 lime

• 2 cloves of garlic, crushed

• 2 tbsp grated ginger

• 2 tbsp sesame oil

• 3 tbsp tamari

• a shake of chili pepper flakes

• 1 handful of cilantro

• sea salt and black pepper, to taste

Directions

• Cook the buckwheat noodles as per instructions. Drain and rinse the noodles and set aside.
• In a pan with the coconut oil, sauté the broccoli and bell pepper until lightly crisped. Mix this in with the noodles.
• In a blender or in a cup with a fork, mix together the dressing ingredients with a splash of water and then pour on top of the noodles and veggies. Top with salt and pepper and cilantro and enjoy!

Notes

• These are the soba noodles I love.