This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!
I’ve always loved soba noodles. I’m not sure if it’s the texture or taste (or both!) but I’ve always been a fan. They’re a Japanese noodle made from buckwheat. Buckwheat noodles have more fiber and protein than traditional white pasta and have a delicious nutty flavor. Some soba noodles are made with a combination of buckwheat and wheat flour so if you’re gluten-free, be sure to look for soba noodles made from 100% buckwheat flour!
This soba noodle salad recipe can be eaten hot or cold. I like to enjoy it hot the first time around and then eat the leftovers cold! I’m all about ease at this point. 😉
How to Cook Soba Noodles
Soba noodles are super easy to make but they’re slightly different than normal pasta noodles! The main things you need to know are: don’t salt the water and don’t overcook! The end result will be a slimy, goopy mess. No thank you! Cook the noodles according to package directions and then drain and rinse with cold water to remove the excess starch.
Spicy Miso Dressing
The dressing recipe randomly came together by adding a bunch of ingredients to my Vitamix that I knew would go well together and also enhance the flavor of the soba noodles.
Ginger & Garlic – the gold standard ingredients for asian noodle bowls in my opinion. You can’t go wrong with either of these!
Spice – I used sambal oelek, a chili paste, to add spice to this dish. It’s similar to Sriracha but I tend to use Sriracha more as a condiment and sambal oelek in the dish as I’m cooking. If you’re not into spicy foods, simply leave this out or just use a little bit.
Miso – If miso is new to you, get ready to love it! It is a fermented soybean paste that has a ton of benefits and adds a nice depth of flavor to recipes. You’ll find it in the refrigerated section of most health food stores.
Here are More Asian Inspired Recipes You Might Enjoy:
2small crowns, or 1 medium-large crown of broccoli, broken into small florets
18 oz. package of soba noodles
116 oz. package of frozen shelled edamame
sesame seeds or Gomasio, to taste
Spicy Miso Sauce
1teaspoongrated fresh ginger
juice of 2 limes
3Tablespoonsunseasoned rice vinegar
1 1/2Tablespoonsmaple syrup
1/2-1Tablespoonsambal oelek, or other crushed chili paste
2teaspoonsbragg's liquid aminos, or low sodium soy sauce
1/4cupwater, to thin
Prep red bell pepper, red cabbage and broccoli by washing and chopping it.
Combine all ingredients for the sauce in a blender, blend and then set aside.
Begin cooking soba noodles according to package directions in a large pot. When you have about 5 minutes left, add the shelled edamame to the pot of cooking noodles. Place noodles and edamame in a colander and rinse with warm water, drain and place back into the pot. Add red cabbage on top of noodles.
While noodles (and edamame) are cooking, heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon coconut oil to pan; swirl to coat. Add red pepper and broccoli to pan; sauté 6-10 minutes or until tender.
Once the veggies are cooked to your liking, add them to the pot with the noodles, edamame and cabbage. Pour sauce over the mixture. Mix well to make sure the sauce gets distributed evenly. It's a little difficult to stir the noodles, but it's totally possible -- just keep mixing.
Serve in plates or bowls, making sure to get a good mixture of noodles, edamame and veggies on each. Top with a sprinkle of sesame seeds or Gomasio. Enjoy!