Vegetable Soba Noodle Salad
June 10th, 2019 
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Buckwheat wasn’t something that I was really exposed to until I got to cook school. I have to say I love it. Buckwheat pancakes and soba noodles are at the top of my list. Not only do they taste good, but I feel good when I eat them. Buckwheat in its pure form is gluten free, thus making it a great option for those of you looking to avoid gluten. I always tell people to read labels carefully when buying buckwheat product, since many products include wheat.
This salad is fantastic served at room temperature or chilled. It’s a perfect addition to a buffet or as a main dish. It may be vegan, but it lacks nothing when it comes to flavor. The sautéed shiitakes add a wonderful umami flavor, and the chili oil a touch of heat. Of course you can always add various kinds of protein. One of my favorite additions is grilled and sliced hanger steak. Like I said, it’s not necessary but its up to you. Enjoy!
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Vegetable Soba Noodle Salad
- ¼ cup rice vinegar
- 2 tablespoons tamari soy sauce
- 2 tablespoons sesame oil
- 4 tablespoons sunflower oil or neutral vegetable oil
- 1 tablespoons chili oil
- 1 tablespoon agave
- ½ teaspoon grated ginger
- 1 clove garlic, grated
- 8 ounces gluten-free soba noodles
- 10 ounces sliced shiitake mushrooms, about 7 cups
- 7 ounces snow peas, cleaned and julienned about 1 ¾ cup
- 1 large carrot, julienned about 1 cup
- 4 scallions, sliced thin, white and light green parts only about 1/3 cup
- 2 tablespoons toasted sesame seeds
- Cook soba noodles according to package instructions. I prefer my soba noodles to be al dente, so I usually check the noodle one minute before recommended doneness. Be sure to rinse the noodle in cold water and let drain for at least 10 minutes.
- In a large skillet on medium heat, add 2 tablespoons of sunflower oil and the shiitake mushrooms. Cook for about 2-3 minutes on one side until they are golden brown. Stir the mushrooms and continue to cook for another 2-3 minutes until golden brown on the other side. Sprinkle with a pinch of salt and set aside.
- Make the salad dressing by mixing, the rice vinegar, remaining 2 tablespoons of sunflower oil, tamari, sesame oil, chili oil, agave ginger, and garlic in a small mixing bowl. Set aside.
- Placed the drained noodles in a large bowl with the mushrooms, snow peas, carrots, scallions and 1 tablespoon of toasted sesame seeds. Pour the dressing over the noodles and mix well until the salad dressing is evenly distributed. Taste the salad and adjust seasoning as needed. Sprinkle the remaining sesame seeds on top just before serving.
- Try adding crushed toasted peanuts instead of sesame seeds.
- Tofu, chicken, salmon or steak, add a protein of your choice to the salad.
- Cilantro and chili flake make a great addition to the salad as well.
- Angel hair and fusilli pastas are great alternatives if you can’t find soba noodles and are not trying to keep it gluten-free.
