Discovering the Joy of Vegan Buckwheat Noodle Salad
My Favorite is Vegan Buckwheat Noodle Salad and I remember the first time I stumbled upon buckwheat noodles. It was a rainy afternoon, and I was exploring a local health food store. I wasn’t even sure what I was looking for, but something about the rustic, earthy texture of the noodles caught my eye. I had been experimenting with plant-based meals, and the idea of creating a Vegan Buckwheat Noodle Salad intrigued me. I grabbed a pack and headed home, eager to see what I could create.
Crafting the Perfect Salad
In my kitchen, I started pulling out fresh ingredients—crisp cucumbers, bright bell peppers, and a handful of chopped green onions. I wanted this salad to be as colorful as it was nutritious. The buckwheat noodles cooked quickly, turning a beautiful, deep brown as they softened in the pot. I tossed the cooled noodles with the veggies, drizzled on a tangy sesame dressing, and added a sprinkle of toasted sesame seeds for crunch.
A Surprise Hit
When I took my first bite, I was amazed at how all the flavors came together. The buckwheat noodles had a slightly nutty taste that paired perfectly with the fresh vegetables and zesty dressing. The salad was light yet filling, with a satisfying chewiness from the noodles. It was different from anything I’d ever tried, and I knew this dish was going to be a new favorite in my kitchen.
Sharing the Love
The next time I had friends over, I made the Vegan Buckwheat Noodle Salad again. To my delight, it was a hit with everyone, even those who weren’t following a vegan diet. They loved the unique flavor of the noodles and the freshness of the vegetables. Now, this salad has become a go-to for potlucks and picnics. It’s a dish that not only tastes good but also makes me feel good knowing it’s healthy and plant-based.
Table of Contents
Chef’s Notes-Vegan Buckwheat Noodle Salad
- To ensure the soba noodles don’t clump together, toss them in a bit of sesame oil after rinsing under cold water. This also adds a subtle flavor that complements the dressing.
- Taste the dressing before adding it to the salad. If you prefer a sweeter or tangier taste, adjust the maple syrup or lime juice accordingly. A good balance between savory, sweet, and tangy flavors is key.
- To save time, use a mandoline slicer for uniform, thin slices of the vegetables. This ensures even mixing and a visually appealing presentation.
- Smoked tofu adds a delicious depth, but you can switch it out with tempeh or even chickpeas for a different texture and flavor profile. Marinate the tofu or tempeh briefly in a bit of tamari before adding to the salad for extra flavor.
- The dressing can be made a day ahead and stored in the refrigerator. The salad is best when freshly dressed, but the undressed salad can be prepped and stored separately to maintain the crispness of the veggies.
Vegan Buckwheat Noodle Salad
Dive into a bowl of our Vegan Buckwheat Noodle Salad, a delightful mix of chewy noodles, vibrant veggies, and plant-based protein, all tossed in a mouthwatering sesame-ginger dressing. Perfect for spring and summer, this gluten-free and vegan dish is a breeze to prepare and packed with umami flavors. Whether you’re hosting a gathering or looking for a quick, healthy meal, this salad is your go-to option!
4
bowls20
minutes5
minutes497
kcal25
minutesKeep the screen of your device on
Ingredients
- Dressing Ingredients
2 tablespoons toasted sesame oil
4 tablespoons tamari (or soy sauce)
1 teaspoon tahini (or sesame paste)
1 ½ tablespoons pure maple syrup
1 teaspoon freshly grated ginger
½ clove garlic (optional), finely minced
1 teaspoon rice vinegar
1 teaspoon five-spice powder
Juice from half a lime
- Salad Ingredients
8 ounces soba noodles (100% buckwheat)
½ small head red cabbage, thinly sliced
3 medium carrots, julienned
½ large cucumber, thinly sliced
2 spring onions (scallions), chopped
7 ounces smoked tofu, cubed or sliced
1 cup frozen edamame beans
1 tablespoon sesame seeds
A handful of fresh cilantro leaves
- Alternative Ingredients
Tamari: Soy sauce (for non-gluten-free option)
Tahini: Almond butter or peanut butter (for nutty flavor)
Maple Syrup: Agave syrup or honey (for non-vegan option)
Smoked Tofu: Regular firm tofu or tempeh
Directions
- Prepare the Dressing: In a small bowl, whisk together the tamari, sesame oil, tahini, grated ginger, minced garlic (if using), maple syrup, lime juice, rice vinegar, and five-spice powder until well combined.
- Cook the Noodles: Bring a large pot of unsalted water to a boil. Add the soba noodles and cook according to the package instructions (usually about 4-5 minutes). Be careful not to overcook them. Drain the noodles and rinse thoroughly under cold water to remove excess starch. Toss with a bit of sesame oil to prevent sticking and set aside.
- Prepare the Veggies and Protein: While the noodles cook, thinly slice the red cabbage and cucumber. Julienne the carrots and chop the spring onions. Cube or slice the smoked tofu. If using frozen edamame beans, thaw them by placing them in warm water for about 5 minutes.
- Serve: Serve immediately or refrigerate for up to 2 days in an airtight container.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 497kcal
- Carbohydrates: 81g
- Protein: 21g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 567mg
- Potassium: 936mg
- Fiber: 8g
- Sugar: 18g
- Vitamin A: 8909IU
- Vitamin C: 68mg
- Calcium: 228mg
- Iron: 5mg
FAQ-Vegan Buckwheat Noodle Salad
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately up to a day in advance. Toss them together just before serving to keep the vegetables fresh and crisp.
What can I substitute for soba noodles?
If you can’t find soba noodles, you can use whole wheat spaghetti or rice noodles for a gluten-free option.
Is the dressing spicy?
The dressing is not spicy, but if you prefer a kick, you can add some freshly chopped chili or a drizzle of sriracha to the dressing.
How can I add more protein to this dish?
You can add more protein by including additional tofu, tempeh, or a handful of cooked chickpeas. Quinoa is also a good option to mix in for an extra protein boost.
Can I use fresh edamame instead of frozen?
Absolutely! Fresh edamame works just as well. Simply boil them for a few minutes until tender, then shell them before adding to the salad.
