I first tasted soba noodle salad in a popular eatery in Bandra and instantly fell in love with it. Since then, I have been wanting to try it so finally made this super delicious and colourful Soba noodle salad with Asian dressing at home.
Meals like this are my favourite! Super fresh, delicious, quick, easy, lots of vegetables and tons of nutrition.
So so good!!
Soba noodles are made from buckwheat flour or "kuttu". Buckwheat is a grain which is gluten-free and a healthy alternative to wheat. It is used in India during fasting to make kuttu poori or pakora. Its a rich source of protein which is easy to digest too. It helps in lowering blood pressure and reduces cholesterol. Low in calories, buckwheat is used a lot in Japanese cuisine in the form of these Soba noodles.
For this salad, I have used carrot, cucumber and broccoli. You can use other crunchy vegetables too like bell peppers, purple cabbage, french beans, baby corn and even add mushroom for that matter. If
you want to take the protein content further higher, add tofu or paneer( cottage cheese) to it.
Now lets talk about the dressing. Its flavorful and perfectly coats the noodles and vegetables. Its spicy, sweet, sour with good heat of ginger and garlic. So yummy!
I have been trying to eat right and this salad is one of the many recipes I have been testing to share with you guys. I have recently shared recipes of Vegan Mango colada smoothie bowl, Spicy potato tacos with mango salsa, Watermelon and tomato salad with basil vinaigrette and Mango salad with mango-mint vinaigrette which are all very healthy.
Colourful, healthy and delicious soba noodle salad in spicy Asian dressing
Type: Appetiser/Main course
Serving :3-4 people
1 cup broccoli florets
2 medium carrot
2 tbsp olive oil
2 tbsp water
2 tsp dark soy sauce
2 tsp lemon juice
2 tsp sugar
2 tsp grated ginger
1 tsp grated garlic
1/2 tsp chilli flakes
Salt to taste
Cook noodles according to package instructions. (Usually soba noodles are cooked in boiling water for just 150 seconds and then drained under cold water)
Blanch broccoli florets in salted water for 5 minutes. Peel off carrot skin and thinly slice it.
For cucumber, keep the skin on and thinly slice.
To prepare the dressing, add olive oil, water, soy sauce, lemon juice, sugar, chilli flakes, grated ginger, garlic and salt in a glass jar. Cover the lid and give a good shake.
To assemble the salad, add noodles, vegetables in a salad bowl and toss everything properly with the salad dressing.
Chill for half an hour.
Sprinkle sesame seeds and serve. Tastes best when cold.
If you try making this salad, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram
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