This fresh soba noodle salad makes for the best quick lunch or dinner! It’s especially great for warmer months, as it truly does taste so fresh and is loaded with garden fresh seasonal ingredients like radish, carrots, and mushrooms!
For those of you who aren’t familiar with soba noodles – I believe ‘soba’ is Japanese for buckwheat (a nutrient dense gluten free grain). Most soba noodles sold today are a mix of buckwheat and regular wheat however, you can find some that are 100% buckwheat or mixed with other whole grains (like the ones I mention below). Soba noodles make for the best refreshing salads like this one and are relatively easy to make!
When shopping for soba noodles here are 2 of my faves:
- Eden Organic :100% buckwheat soba noodles (which means they’re gluten free)
- Sobaya Kamut Soba (Buckwheat) Noodles
One final note, if you typically avoid grains – be sure to check out the ‘Getting Grounded with Grains Series’ article 3 where we share all about the potential health benefits of grains for gut health! Educating yourself on the benefits of Whole Grains from nutritious sources (like this amazing Soba Salad) is so helpful in order to inform the choices you make around your diet! So often we are told that ‘carbs’ are bad for us and that we should feel guilty for eating them. However, this is so NOT the case!
Okay so now on to the recipe for this heavenly Sesame Lime Soba Noodle Salad!
Serving size: 2
For the Salad:
– 150g soba noodles
– 2 cups finely chopped purple cabbage
– 1 cup chopped mushrooms (I recommend Shitake or Oysters if you can find them!)
– 2 large carrots chopped into think match stick pieces
– 2 medium sized radish bulbs, chopped into thin disks
– 1/2 inch piece grated ginger root
– 1 small clove garlic
– Oil for cooking
– Sesame seeds for garnish
– 150- 200g tofu (depending how hungry you are)
For the Sesame Lime Dressing:
– 1/4 cup soy sauce
– 1/2 inch piece grated ginger
– 2 tsp sesame oil
– 1 tsp rice vinegar
– 1.5 tsp honey
– Juice of 1/2 a small lime
– Bring a large pot of water to boil for the noodles and cook according to package directions
– When your noodles are finished cooking, rinse with cold water and set aside
– In the mean time as the noodles cook, make the sesame lime dressing by combing all ingredients into a small jar or bowl and stir well
– Chop the tofu and place in a bowl
– Pour approximately 1/3 of the sesame lime dressing onto the tofu and allow to marinate as you prep the other ingredients
– Prep all your veggies: finely chop the cabbage, matchstick the carrots, and slice the mushrooms & the radish
– Pre-heat a wok on medium heat with a splash of oil for cooking
– Grate the garlic and ginger and add to the heated wok
– Next, add the cabbage and allow to saute until tender
– Remove the cabbage from the pan and set aside. Then add the mushrooms to the pan and allow them to saute until golden. You might need to add a touch more oil or a splash of water to the pan. Alternatively, you could cook the mushrooms with the cabbage, however I prefer to do separately to ensure they both cook to the amount of my liking 🙂 Once the mushrooms are finished cooking, set aside as well.
– Next, add a splash more oil to the wok and then pour the marinating tofu into it and allow to saute until golden brown or lightly crisped on the outside
– Now, it’s time to assemble the salad! Add the dressing to the noodles, along with the tofu and sautéd cabbage & mushrooms. Mix in the matchstick carrots and sliced radish
– Serve onto bowls or plates and garnish with sesame seeds