Soba Noodle Salad (plant-based, gluten-free)

5 from 1 vote
“Sobas, please!” is the frequent answer to “What do you guys want for dinner?” at our house.
It’s a spin on a yummy dish I had at a retreat once, and it’s a great side dish for whatever else you’re making.
I hope you enjoy it!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Japanese, Vegan
Keyword comfort food, gluten-free, plant-based

Ingredients

  • 1 8 oz package buckwheat soba noodles (check that they don't have wheat in them)
  • ¼ cabbage, chopped
  • 4 Tbsp toasted sesame oil
  • 6 Tbsp tamari
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • Sesame seeds and chopped up cucumber as a garnish

Directions 

  • Bring a large pot of water to a boil, salt the water if desired, and add the soba noodles and cabbage. Cook according to package directions (usually about 4 minutes).
  • While it’s cooking, combine the toasted sesame oil, tamari, balsamic vinegar, and maple syrup in a small bowl.
  • Drain the noodles and cabbage, mix in the sauce, garnish with sesame seeds and cucumber, and dig in!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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2 thoughts on “Soba Noodle Salad (plant-based, gluten-free)”

  1. Pingback: 9 Even-better-the-next-day Recipes With Lots of Yummy Leftovers – Sustainable Living Dojo

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