Soba Noodle Salad

Soba noodles are made with a combination of wheat and buckwheat, making them a
bit higher in protein than many other noodles. I like the depth of flavor that
the buckwheat brings. It pairs perfectly with Asian flavors like the Ginger Soy
Vinaigrette.

Servings: 1 serving

Author:

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Course:

Main Course

Cuisine:

Asian

Keywords:

Vegetarian Dairy-Free Phase 3

🧂 Ingredients

2 ounces soba noodles (measured dry)
1-2 cups vegetables, diced (broccoli, carrots, kale, snap peas, etc.)
¼-½ cup cucumber, radish, shredded carrots, or other raw vegetables, diced
2-4 ounces chopped cooked chicken, Pan-Fried Tofu or Tempeh (Always Hungry? page 243), or other protein of your choice
½ cup chickpeas or beans of choice, optional
3 tbsp Ginger Soy Vinaigrette, or to taste (recipe below)
scallions, chives, or cilantro (chopped), for garnish

Instructions

1 Cook the soba according to package instructions. Set aside to cool. (These can
be made ahead of time and refrigerated)
2 Lightly blanch vegetables by immersing in boiling water for 15 to 45 seconds
(until they are bright and tender-crisp). Remove from water with a mesh skimmer
or slotted spoon and set aside to drain and cool. See Guide to Cooking
Vegetables – Always Hungry? page 313 or click here to watch my video tutorial
[https://www.drdavidludwig.com/blanch-vegetables-video/].
3 Toss the cooked noodles with vegetables, cucumbers, protein, beans, and Ginger
Soy Vinaigrette. Top with garnish.