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Cold Soba Noodle Salad
Cold Soba Noodle Salad is a breeze to make and a great weeknight meal, especially on warmer days!
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Course:
Dinner
Servings:
6
Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
13
minutes
minutes
Ingredients
1x
2x
3x
▢
1
9.5 ounce package
soba noodles
▢
1
cup
shelled edamame
▢
1
small
red bell pepper,
julienne
▢
1
cup
firm tofu,
cubed
▢
1/4
cup
almond butter
or peanut butter
▢
2
tablespoons
mayonnaise
or vegannaise
▢
2
tablespoons
soy sauce
or braggs
▢
1
tablespoon
rice wine vinegar
▢
2
teaspoons
honey
or agave
▢
1
clove
garlic
▢
1
inch piece
ginger,
peeled and chopped
▢
1
tablespoon
sesame oil
▢
1/4
cup
vegetable oil
Instructions
Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer. Cook noodles for 2-3 minutes.
Drain and run under cold water until cool to touch.
Add the noodles to a large bowl with the edamame, bell pepper and tofu.
Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
Pour sauce over the noodles and toss to combine.
Serve.
Video
Nutrition
Calories:
428
kcal
|
Carbohydrates:
43
g
|
Protein:
15
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
2
mg
|
Sodium:
723
mg
|
Potassium:
347
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
389
IU
|
Vitamin C:
16
mg
|
Calcium:
128
mg
|
Iron:
3
mg
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