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

Cook Time 10

Total Time 20

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

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!