Ginger and green tea soba noodle salad with broccoli is a quick and easy vegan meal.
This green tea soba noodle salad is a great healthy, refreshing and flavourful side or main. It’s super duper simple to make and keeps well in the fridge for days. The earthy, green tea infused soba noodles packed with crunchy, vibrant green veggies and a lovely creamy almond-miso-ginger dressing make a true crowd pleaser, whether you serve it cold or warm. Delicious comfort food recipe to nourish the whole family (and office and world)!
Soba noodle salad is always my go-to dish for feeding a crowd and for feeding myself for a whole week when I have no time to cook. It’s also great for potlucks, picnics and dinner parties, since you can serve it at room temperature (actually it’s best that way). Plus it’s an excellent lunch to take with you to work, because it’s also easily portable. Soba noodles contain slow-burning carbohydrates so you will stay full and satisfied until dinner. That’s what I call busy vegans’ lifesaver!
The past few weeks I’ve been making so many different kinds of soba noodles with tons of raw and roasted veggies and I really really love them all. It’s like no matter what, they always taste good. These kind of dishes are amazing to add heaps of veggies to your meal without even noticing it. But of course you can also add tofu, tempeh, nuts or whatever you like! I am strongly craving dark green veggies nowadays, so recently I love this version the most. I hope you will enjoy this pretty little bowl of green goodness as much as I do too!
- 200 g / 7oz green tea soba noodles
- 2 tbsp soy sauce or tamari
- 1 tsp white miso
- 1 tsp almond butter
- 1,5 tsp grated fresh ginger
- 1 tsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp coconut syrup (or maple syrup)
- 2 lime, juice+zest
- 2 cups of broccoli florets
- 5 scallion
- bunch of cilantro
- 1 tbsp sesame seeds
- Prepare soba noodles according to package instructions.
- Whisk together soy sauce or tamari, miso, almond butter, ginger, garlic, oil, vinegar, coconut syrup, juice and zest of one lime and a little bit of water. For me the soy sauce is salty enough, but you can add additional salt if needed.
- Heat a wok or large skillet until it’s really hot. Add broccoli florets, sliced scallions and juice of one lime and cook for 2-3 minutes, flipping and tossing vegetables constantly, until broccoli begins to soften.
- Stir in half of the dressing and cook for one more minute.
- In a large bowl combine drained soba noodles, other half of the dressing and cooked veggies, toss to coat completely.
- Serve with the rest of the lime zest, fresh cilantro and sesame seeds at room temperature. Enjoy!