Buckwheat Soba Vegetable Salad

by | Oct 18, 2019 | Recipes | 0 comments

4-6 servings

8 oz [227 g] 100% buckwheat soba noodles
1/4 cup [60 ml] avocado or peanut oil
12 oz [340 g] broccoli florets and stems (peeled), chopped into small pieces
8 oz [227 g] summer squash of choice, chopped into small pieces
6 oz [170 g] shitake or other mushroom of choice, sliced thinly
1 small bokchoy, sliced
1/2 sweet pepper, chopped
6 oz [170 g] chard or kale, de-stemmed and sliced thinly
1 clove garlic, pressed or minced
1/2 cup [120 ml] chopped fresh cilantro
1/4 cup [60 ml] toasted sesame seeds
fresh lime (optional)

Salad Dressing

2 tablespoons [30 ml] toasted sesame oil
3 tablespoons [90 ml] tamari or shoyu sauce
3 tablespoons [90 ml] mirin (or rice vinegar)
1 tablespoon [15 ml] pure maple syrup or raw honey
1/4 teaspoon [1.25 ml] sriracha (optional)
1 heaping tablespoon [15ml+] peanut butter (optional)

Cook soba noodles according to instructions on package. Drain and rinse with cold water in colander; set aside. To toast sesame seeds, place seeds in dry skillet over medium heat; stirring constantly just until they give off aroma. Remove from heat and set aside.

Whisk or blend together dressing ingredients; set aside.

In a large skillet or enameled Dutch oven, heat avocado or peanut oil over medium heat. Add broccoli, squash, mushrooms, red pepper, and bokchoy to skillet. (If using additional veggies, add now) Sauté 5 minutes; stirring occasionally. Add chard or kale and garlic; sauté 1-2 minutes more.

Stir in cooked soba noodles and toss with dressing. Sprinkle all with cilantro, sesame seeds and a splash of lime juice (if using). EnJOY!

Additional optional vegetables:

1-2 cups [240-480 ml] organic shelled edamame
2 carrots, peeled and julienned
1/4 red cabbage, sliced thinly