Flip to soft, flavorful soba noodles and the wealthy sea-flavor of seaweed to offer a uniquely daring taste to this gratifying, hearty Soba Noodles Seaweed Salad. This wholesome vegan salad options conventional Eastern soba noodles, which can be produced from buckwheat; when cooked, soba noodles be offering a scrumptious base for a salad, as they’re soft but have a company texture that holds up so properly in salads. This soba noodles recipe additionally options seitan, a nutrient-rich plant-based protein that is a part of conventional Asian foodways.

Blended with shiitake mushrooms, seaweed, cucumbers, bell peppers, and a flavorful soy French dressing, this soba noodles seaweed salad is brimming with umami flavors and gratifying diet. You’ll to find those salad substances in lots of well-stocked supermarkets, Asian grocery retail outlets, and on-line. Check out dried shitake mushrooms for this recipe, that have an extended shelf-life for your pantry and may also be reconstituted temporarily in boiling water.

Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is produced from wheat) to tofu. Be told extra about some great benefits of seaweed right here.

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Soba Noodles Seaweed Salad

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  Creator: The Plant-Powered Dietitian
• 
  General Time: 20 mins (now not together with soaking time)
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  Yield: 8 servings 1x
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  Vitamin: Vegan

Description

This vegan Soba Noodles Seaweed Salad is brimming with hearty flavors and strong diet by means of buckwheat soba noodles, sea greens, seitan and a scrumptious soy French dressing.

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Salad:

• 1 ounce dried shiitake mushrooms*
• 1 cup boiling water
• 1 (8-ounce) package deal soba noodles
• 3 small cucumbers (i.e. Persian), with peel, thinly sliced into matchstick strips
• 1 medium bell pepper (yellow, purple or inexperienced), thinly sliced
• 1 (8-ounce) package deal seitan, tired, chopped (make selfmade seitan right here)
• ½ cup dried, sliced seaweed (i.e., kelp, nori)

Soy French dressing:

Garnish:

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Directions

1. Position dried shitake mushrooms in a bowl and pour boiling water over them. Put aside for 20 mins. Drain water. Slice thinly.
2. Fill a medium pot with water and produce to a boil. Position soba noodles within the pot and boil (in line with package deal instructions) about 4 mins. Don’t overcook. Position in a strainer and rinse properly with chilly water.
3. In a big bowl, combine in combination sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
4. In a small dish, whisk in combination the salad dressing substances: sesame oil, soy sauce, rice vinegar, sugar (not obligatory), wasabi paste, purple pepper flakes, ginger, and garlic.
5. Pour dressing over noodle aggregate and toss properly.
6. Position in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Sit back till serving time.
7. Yields 8 servings.

Notes

*Might use 2 oz contemporary shiitake mushrooms (or any other selection) as an alternative of dried mushrooms soaked in boiling water.

Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is produced from wheat) to tofu.

• Prep Time: quarter-hour
• Cook dinner Time: 4 mins
• Class: Salad
• Delicacies: Eastern

Vitamin

• Serving Dimension: 1 serving
• Energy: 200
• Sugar: 3 g
• Sodium: 579 mg
• Fats: 3 g
• Saturated Fats: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 14 g

Key phrases: vegan salad, seaweed salad, soba noodles

For different salad recipes, take a look at a few of my favorites:

Highly spiced Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Swiss Chard Salad with Oranges and Citrus French dressing