August 14, 2019

Soba Noodle Salad

14 Shares

Packed with protein and fresh veggies, this soba noodle salad is a one-bowl meal full of flavor and a variety of textures and colors.

Jump to Recipe

This meal came together after we bought a big bag of fresh Brussel sprouts. I like Brussel sprouts but I wanted to do something different with them. One-bowl meals are a favorite of ours. They’re colorful and fun to eat. I started thinking of how to use Brussel sprouts with soba noodles and the rest of the recipe fell in place. Using Brussel sprouts instead of cabbage sets this recipe apart from other soba noodle salads.

Ingredients

The ingredients shown below should be easy to find. I used fresh Brussel sprouts and carrots, and frozen edamame. I sprouted my own mung beans. If you’re not into sprouting beans, see if you can find some at your local market. Sprouts are optional but they add a nice crunch, fresh flavor, and additional protein to this meal.

Making this one-bowl meal

The amazing thing about this one-bowl meal is how quickly it comes together. This soba noodle salad can easily be a weeknight meal. After work or after school, treat yourself to this healthy fare and still have time to enjoy your evening.

You’ll need to cook the soba noodles and steam the Brussel sprouts. The Brussel sprouts will cook faster and be easier to eat if you slice them in two pieces before steaming them. You can thaw the edamame and eat it as is or zap it in the microwave for a couple of minutes if you want the edamame beans to be warm. I used matchstick carrots that I found in the produce section of the grocery store, but you can shred carrots and add that instead of matchstick carrots.

Once the noodles are cooked and drained, add them to the bowls. When the Brussel sprouts are steamed, add them to the bowls and then arrange the other ingredients alongside the Brussel sprouts. Add some Asian dressing like our sesame ginger dressing and dinner is ready.

Interesting info about soba noodles

Soba noodles are made from buckwheat which contains a higher quality of protein than noodles made from wheat. That means it’s easier for your body to use the protein in buckwheat. Even though the word “wheat” is in the name, buckwheat is a type of grain-like seed that is unrelated to wheat. That makes it gluten-free. But, check the labels of your soba noodles because many brands contain wheat flour. That wheat flour makes the noodles easier to work with, but they will contain gluten.
On the plus side, almost all soba noodles are vegan because they don’t use eggs or dairy in the ingredients. That makes them a perfect plant-based choice for noodle dishes. For more info on soba noodles, read this article.