Cold Soba Noodle Salad

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200g soba noodles

1 medium carrot, julienned

1 red bell pepper, julienned

1 cup of snap peas, halved

2 spring onions, finely chopped

1/4 cup of toasted sesame seeds

1/4 cup of roasted peanuts, coarsely chopped

A handful of fresh cilantro, chopped

A handful of fresh mint, chopped

A handful of fresh basil, chopped

For the dressing:

1/4 cup of rice vinegar

2 tablespoons of organic soy sauce or tamari

2 tablespoons of sesame oil

1 tablespoon of agave nectar or local honey

1 tablespoon of fresh ginger, grated

1 clove of garlic, minced

1 teaspoon of red pepper flakes (optional)


Cook the soba noodles according to the package instructions. Once cooked, rinse under cold water to cool and drain well.

Prepare your vegetables. Remember to source them from your local farmer’s market if possible.

In a large bowl, combine the cooled soba noodles, carrot, red bell pepper, snap peas, and spring onions.

In a small bowl, mix together the rice vinegar, soy sauce, sesame oil, agave nectar or honey, ginger, garlic, and red pepper flakes to make the dressing. Adjust the taste according to your preference.

Pour the dressing over the soba noodle mixture and toss to combine. Make sure all the ingredients are well-coated with the dressing.

Add the sesame seeds, roasted peanuts, cilantro, mint, and basil. Toss again gently to mix.

You can serve this salad immediately, or you can let it chill in the refrigerator for an hour or so to let the flavors meld together.

Enjoy this sustainable and delicious Cold Soba Noodle Salad!

Please note that the values provided below are approximate and should be used as a guide.

For the Salad (per serving):

  • Calories: 250-300
  • Fat: 10-12g
  • Carbohydrates: 35-40g
  • Protein: 7-9g
  • Fiber: 4-6g

For the Dressing (per serving):

  • Calories: 70-90
  • Fat: 5-6g
  • Carbohydrates: 5-7g
  • Protein: 1-2g
  • Fiber: 0-1g

The total calories for one serving of the Cold Soba Noodle Salad (including the salad and dressing) is approximately 320-390 calories.