I love soba noodle salads, especially at Japanese restaurants. Luckily for me, most places use 100% buckwheat noodles, so I can actually eat them, yay! Not too long ago, I went to a little Japanese restaurant and had the best soba noodle salad of my life, best part it was only $7 and the portion was huge, bonus! The dish was so different from any other one I tried. Why? They had put fruit in it as well as vegetables! Watermelon, cantaloupe and oranges, it was strangely delicious and worked really well with the veggies and noodles. It got me thinking about different flavour combinations I could try when I make my own versions. So I decided to make an orangey- citricy flavoured soba noodle salad.
This salad is delicious and full of flavour, the sweetness of the orange combined with the tanginess of the tamari is such a lovely combination. The maple syrup works really well to bring all the flavours out. I chose to use broccoli, green beans, carrots and zucchini because they complement each other nicely in textures in flavours, however feel free to add in or remove any other veggies as you desire.
This recipe is super healthy and of course gluten free. All of the main ingredients are loaded with fibre and a generally quite low in fat. It contains many essential vitamins and minerals due to the diversity of the ingredients used. The Buckwheat soba noodles and the broccoli provide you with an excellent source of protein. It’s loaded with vitamin C to help fight those nasty winter colds and build your immune system. It’s also notably high in Vitamin A and antioxidants.
You can serve this meal hot or cold, it’s totally up to you and what you prefer. I personally prefer it cold, I think it tastes much nicer. Also leaving it in the fridge over night allows the marinade to become more potent, as all of the ingredients soak it up. You can make a big batch of this and store it in a container and take it for lunch to work, uni or school!
Simple, sweet, filling and delicious. Best part is you can save the rest for leftovers the next day! It actually tastes better cold!
- For the Salad:
- ¾ Packet Eden Buckwheat Soba Noodles
- 3-4 Carrots
- 2 Zucchinis
- 350g Green Beans
- 1-2 Heads of Broccoli
- Sesame Seeds
- For the Marinade:
- ⅛ cup Orange Juice
- ⅛ cup Tamari
- ⅛ cup Sesame oil
- 1 Tbs Olive oil
- ½ Tsp Ginger
- 1 Clove Garlic
- 1.5 Tbs maple syrup
- ¼ teaspoon cayenne pepper
- For the Dressing:
- Leftover marinade
- Zest of 1 Lime
- Juice of ½ lime
- ⅛ cup orange juice
- 3 tablespoons vinegar
- Wash and chop the carrots, broccoli and zucchini. Set aside
- Prepare the marinade by mixing the liquid ingredients into a bowl. Place the cut vegetetables inside the bowl and allow to soak up the juices for 5-10 minutes.
- In a frying fan or wok, place the marinade in the pan over a medium heat. Cook the veggies until crisp and tender. Remove from heat. (Be sure to save some marinade for later on)
- Boil water in a pot and place green beans inside. Cook for about 7-9 minutes. When cooked, drain and run immediately under cold water.
- Boil the water for the Soba noodles and cook according to packet instructions
- Place the green beans in the frying pan along with the cooked vegetables, mix in to ensure it is coated with the marinade.
- Using the remaining marinade + the lime, orange juice and vinegar. Prepare the dressing for the salad.
- In a large bowl, combine the noodles and vegetables. Pour the dressing over the top. Sprinkle with sesame seeds and serve