Flip to gentle, flavorful soba noodles and the wealthy sea-flavor of seaweed to supply a uniquely daring taste to this pleasurable, hearty Soba Noodles Seaweed Salad. This wholesome vegan salad options conventional Jap soba noodles, which might be constituted of buckwheat; when cooked, soba noodles be offering a scrumptious base for a salad, as they’re gentle but have a company texture that holds up so nicely in salads. This soba noodles recipe additionally options seitan, a nutrient-rich plant-based protein that is a part of conventional Asian foodways.

Mixed with shiitake mushrooms, seaweed, cucumbers, bell peppers, and a flavorful soy French dressing, this soba noodles seaweed salad is brimming with umami flavors and pleasurable vitamin. You’ll be able to to find those salad components in lots of well-stocked supermarkets, Asian grocery shops, and on-line. Check out dried shitake mushrooms for this recipe, that have a protracted shelf-life on your pantry and may also be reconstituted temporarily in boiling water.

Make this recipe gluten-free by means of the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is constituted of wheat) to tofu. Be told extra about some great benefits of seaweed right here.

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Soba Noodles Seaweed Salad

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  Creator: The Plant-Powered Dietitian
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  Overall Time: 20 mins (no longer together with soaking time)
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  Yield: 8 servings 1x
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  Nutrition: Vegan

Description

This vegan Soba Noodles Seaweed Salad is brimming with hearty flavors and robust vitamin by means of buckwheat soba noodles, sea greens, seitan and a scrumptious soy French dressing.

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Salad:

• 1 ounce dried shiitake mushrooms*
• 1 cup boiling water
• 1 (8-ounce) package deal soba noodles
• 3 small cucumbers (i.e. Persian), with peel, thinly sliced into matchstick strips
• 1 medium bell pepper (yellow, pink or inexperienced), thinly sliced
• 1 (8-ounce) package deal seitan, tired, chopped (make do-it-yourself seitan right here)
• ½ cup dried, sliced seaweed (i.e., kelp, nori)

Soy French dressing:

Garnish:

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Directions

1. Position dried shitake mushrooms in a bowl and pour boiling water over them. Put aside for 20 mins. Drain water. Slice thinly.
2. Fill a medium pot with water and produce to a boil. Position soba noodles within the pot and boil (consistent with package deal instructions) about 4 mins. Don’t overcook. Position in a strainer and rinse nicely with chilly water.
3. In a big bowl, combine in combination sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
4. In a small dish, whisk in combination the salad dressing components: sesame oil, soy sauce, rice vinegar, sugar (non-compulsory), wasabi paste, pink pepper flakes, ginger, and garlic.
5. Pour dressing over noodle aggregate and toss nicely.
6. Position in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Relax till serving time.
7. Yields 8 servings.

Notes

*Would possibly use 2 oz. recent shiitake mushrooms (or any other selection) as an alternative of dried mushrooms soaked in boiling water.

Make this recipe gluten-free by means of the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is constituted of wheat) to tofu.

• Prep Time: quarter-hour
• Cook dinner Time: 4 mins
• Class: Salad
• Delicacies: Jap

Vitamin

• Serving Dimension: 1 serving
• Energy: 200
• Sugar: 3 g
• Sodium: 579 mg
• Fats: 3 g
• Saturated Fats: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 14 g

Key phrases: vegan salad, seaweed salad, soba noodles

For different salad recipes, take a look at a few of my favorites:

Highly spiced Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Swiss Chard Salad with Oranges and Citrus French dressing