Soba Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of soba noodles tossed with sesame dressing, cucumber, bok choy, bell pepper, and snow peas, topped with tofu for protein. Tangy and satisfying, it works as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons toasted sesame oil
- 1/4 cup tamari, soy sauce or Gluten-free Bragg’s liquid amino acids
- 1/4 cup rice wine vinegar
- 1 tablespoons mirin
- 2 teaspoons sugar, maple syrup or honey
- 8 ounces buckwheat soba noodles (if gluten-free, make sure your soba noodles are 100% gluten-free)
- 1 ½ cups English cucumber, sliced in half moons or diced
- 2 cups Bok Choy (or napa cabbage or green cabbage), shredded
- 1 bell pepper, red yellow or orange, cut in small strips
- 1 cup snow peas, chopped
- ½ cup green onion, slice finely
- 1 cup mixed herbs- dill, cilantro, mint, roughly chopped
- 2 tablespoons toasted sesame seeds
- optional: 8 oz crispy tofu, baked tofu or smoked salmon (do not use lox)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1072mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.