Soba noodles are a nuttier version of spaghetti and I love transforming them into a noodle salad with my famous kale salad dressing!
The great thing about soba noodles is that they are usually enjoyed cold, so there’s no need to reheat your lunch when you’re on the go! Whether it’s summer or winter, I love whipping up an easy soba noodle salad for friends when I’m stumped on what to make because this dish is always a crowdpleaser and oh-so-easy to make!
Even my not-so-veggie friends rave about this salad dressing when I make them my famous kale salad, so imagine it paired with some yummy noodles, carrots, tofu, cucumber, and you’ve got yourself a winning weekday lunch idea that’s balanced and rich in taste and nutrients. Make it for yourself and you might want to have this for lunch for many days to come (;
This soba noodle salad is part of Week 2 of our Vegan Meal Prep series.
- DRESSING
- 3 tbsp. tahini
- 2 tsp. miso
- 1 tbsp. maple syrup
- 2 tsp. lemon juice or apple cider vinegar
- water, for consistency
- ASSEMBLY
- 4 bundles soba noodles
- 1 cucumber
- 2 carrots
- 1 block smoked tofu, cut into strips
- DRESSING: Whisk all ingredients together until smooth. Add water to adjust consistency. The dressing should be thinner than a paste, sort of the consistency of melted chocolate.
- ASSEMBLY: Cook soba noodles according to package directions. Drain and rinse thoroughly with cold water.
- Use a vegetable peeler, spiralizer, or a juilenne peeler to make ribbons out of the cucumber and carrots. Alternatively, cut into thin strips with a sharp knife.
- Toss noodles, vegetables, and tofu with the dressing. Divide between 4 serving bowls or plastic containers (if meal prepping). Salad can be stored in refrigerator for about 5 days.
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