This is an easy and light summertime lunch or dinner full of nutrients and fresh veggies. Vegan Buckwheat Soba Noodles are filling without being heavy and I’ve added avocado, tomato, romaine lettuce, scallions, red onion and a quick and easy homemade dressing for a salad bursting with delicious taste and incredible texture. This recipe is vegan, gluten-free, nut-free, refined sugar-free and soy-free.
Vegan Buckwheat Soba Noodle Salad
Every summer I break out this easy Vegan Buckwheat Soba Noodle Salad recipe and fall back in love with it all over again. I save it for summertime since it is a refreshing light dish that can be served chilled or at room temperature. Whenever I eat it I feel totally satisfied and yet not weighed down. Buckwheat is so easy for me to digest. And all the fresh ingredients in this dish just make me feel so good.
The crispy romaine, juicy sweet tomatoes, flavorful red onions and scallions and creamy avocado all add to the amazing texture of this dish. And the homemade dressing totally makes it! It comes together quickly and easily with just a whisk.
I use extra virgin olive oil, vinegar, maple syrup, fresh garlic, white sesame seeds, fresh lime juice, salt and pepper. So simple and yet it offers so much flavor. The tangy lime juice combined with the sweet maple syrup and garlic is addictive.
The sesame seeds provide a slightly nutty crunch too. The soba noodles and veggies get coated in the dressing and the salad is ready to rock!
More About Buckwheat
Buckwheat can be a little confusing at first since it has wheat in the name! This is a naturally gluten-free grain substitute, though, and it’s wonderful to use in your cooking. I love serving buckwheat noodles in a vegan stir fry.
It’s filled with fiber and protein while also being low in fat and cholesterol. Buckwheat also has iron, manganese, calcium, copper, zinc...seriously, it’s amazing. Read my article in the Washington Post for more information on buckwheat!
What are Soba Noodles?
Soba noodles are most like a spaghetti noodle! They’re long and skinny, made with buckwheat, and they can be served hot or cold. Many people confuse soba noodles with udon noodles. Udon noodles are made with wheat and have a fluffy, chewy texture! Soba noodles have an earthy, savory taste that adds great variety to your favorite dishes. I love a soba noodle salad!
Where to Buy Soba Noodles
Soba is the Japanese word for Buckwheat. You can find these noodles in most health food stores! Just double check that your noodles are fully gluten-free, since some companies include flour in their recipe. I always make sure the ingredients only say 100% buckwheat flour.
More Veggie-Filled Main Dishes
This recipe is vegan, gluten-free, nut-free, refined sugar-free and soy-free.
Vegan Buckwheat Soba Noodle Sesame Salad (gluten-free)
- Total Time: 28
- Yield: 4 1x
- Diet: Vegan
Description
This is an easy and light summertime lunch or dinner full of nutrients and fresh veggies! Vegan Buckwheat Soba Noodles are filling without being heavy and I’ve added avocado, tomato, romaine lettuce, scallions, red onion and a quick and easy homemade dressing for a salad bursting with delicious taste and incredible texture.This recipe is vegan, gluten-free, nut-free, refined sugar-free and soy-free.
Ingredients
For the salad:
- 8 ounces dried 100% buckwheat soba noodles
- 4 cups coarsely chopped romaine lettuce
- 1 cup grape or cherry tomatoes, each cut in half
- ½ ripe avocado, chopped
- 4 green onions, diced into ¼-inch pieces
- ¼ cup diced red onion
- ¼ cup cilantro, chopped (large stems removed)
- 1 tablespoon toasted white sesame seeds, for garnish
For the dressing:
Instructions
- Prepare the dressing ahead of time and chill until ready to use.
- Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Cook the noodles according to their package instructions. I highly recommend this brand of soba noodles which does not stick together or get gummy. Drain and rinse the soba noodles with cold water. Set aside and toss with a light drizzle of sesame oil to prevent sticking.
- Combine the lettuce, tomatoes, avocado, green onions and red onion in a mixing bowl. Add the rinsed noodles; toss to incorporate.
- Pour the dressing over the soba noodle salad mixture and toss to coat evenly. Taste, and adjust the seasoning as needed.
- Divide the salad mixture among individual bowls. Garnish with cilantro and sesame seeds. Serve right away.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20
- Cook Time: 8
- Category: Entree
- Method: Stovetop
- Cuisine: Japanese
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