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Vegan Japanese Soba Noodle Salad
Vegan Japanese Soba Noodle Salad

Vegan Japanese Soba Noodle Salad
A refreshing and light Japanese-inspired soba noodle salad with a tangy sesame dressing.
Vegan Japanese Soba Noodle Salad

To provide a balanced meal with complex carbohydrates, plant-based protein, and healthy fats to sustain energy levels for cycle training.

Ingredients:
1
Servings
  • 100
    g
    soba noodles
  • 100
    g
    edamame
  • 50
    g
    carrot
  • 50
    g
    cucumber
  • 50
    g
    red bell pepper
  • 2
    item
    spring onion
  • 1
    tbsp
    sesame seeds
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    rice vinegar
  • 1
    tbsp
    sesame oil
  • 1
    tsp
    ginger
Preparation Time: 25 minutes
Vegan Japanese Soba Noodle Salad
Instructions:
  1. Cook soba noodles according to package instructions, then rinse under cold water and drain.
  2. In a large bowl, combine cooked soba noodles, edamame, julienned carrot, sliced cucumber, and thinly sliced red bell pepper.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger to make the dressing.
  4. Pour the dressing over the noodle mixture and toss to combine.
  5. Garnish with chopped spring onions and sesame seeds before serving.
Nutrition Per Serving 374 g Per 100g
Energy 469 kcal 125 kcal
Protein 20 g 5.3 g
Fibre 8 g 2.1 g
Salt 2 g 0.5 g
Sugar 6 g 1.6 g
Carbohydrates 60 g 16.0 g
Fat 18 g 4.8 g
  • 100
    g
    soba noodles
  • 100
    g
    edamame
  • 50
    g
    carrot
  • 50
    g
    cucumber
  • 50
    g
    red bell pepper
  • 2
    item
    spring onion
  • 1
    tbsp
    sesame seeds
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    rice vinegar
  • 1
    tbsp
    sesame oil
  • 1
    tsp
    ginger
1
Servings
0

Cook soba noodles according to package instructions, then rinse under cold water and drain.

In a large bowl, combine cooked soba noodles, edamame, julienned carrot, sliced cucumber, and thinly sliced red bell pepper.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger to make the dressing.

Pour the dressing over the noodle mixture and toss to combine.

Garnish with chopped spring onions and sesame seeds before serving.

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