Soba Noodle Salad with Almond-Sesame Sauce – Vegan
This vegan soba noodle salad is fresh and flavorful, featuring a rich almond-sesame sauce with ginger and garlic. Ready in under 30 minutes!
Nutrition Facts
Per Serving: Calories: 409 kcal, Fat: 9 g, Sodium: 814 mg, Carbohydrate: 69 g, Protein: 20 g
Descriptions
This soba noodle salad is a quick and easy vegan dish, perfect for summer. The creamy almond-sesame sauce, made with almond butter, sesame oil, and fresh ginger, gives it a unique and delightful flavor.
Combined with edamame, snap peas, and fresh vegetables like zucchini and bell peppers, this dish is both satisfying and light. Perfect for a quick lunch or dinner, this salad can be made in under 30 minutes and offers a wonderful balance of textures and flavors.
Directions
1- Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
2- Cook the edamame in boiling water for 5 minutes, then drain.
3- In a large pan, heat olive oil over medium-high heat. Add the snap peas and sauté for 5 minutes until tender but still crisp.
4- Prepare the sauce by whisking together the almond butter, rice vinegar, soy sauce, sesame oil, ginger, garlic, and agave syrup in a bowl. Gradually add water to reach a smooth, pourable consistency.
5- Toss the soba noodles with the edamame, sautéed snap peas, zucchini, and bell pepper. Drizzle the almond-sesame sauce over the salad and gently mix to combine.
6- Garnish with sesame seeds before serving.
Note's
- Feel free to substitute the almond butter with peanut butter for a slightly different flavor.
- Add some chili flakes for a spicy kick.
- Serve this salad chilled or at room temperature for a refreshing meal.
Ingredients
- 8.8 oz (250 g) soba noodles
- 5.3 oz (150 g) edamame
- 1 tbsp (15 ml) olive oil
- 5.3 oz (150 g) snap peas
- 1 zucchini, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 2 tbsp sesame seeds
For the sauce:
- 4 tbsp almond butter
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- 1 tbsp (15 ml) soy sauce
- 2 tbsp sesame oil
- 1-inch piece fresh ginger, grated
- 1 garlic clove, minced
