Soba noodle salad
This soba noodle salad features rice noodles tossed with sautéed vegetables, toasted almonds, and a savory soy sauce dressing. Perfect for a healthy, quick meal.
Cook time 12 min
Prep time 5 min
Ingredients:
1 cup rice noodles2 tbsp butter
1 tbsp olive oil
2 tbsp almonds
2 garlic cloves
1 leek
2 zucchini
1 cup mixed greens (or salad mix)
2 tbsp soy sauce
Soba noodle salad is a quick, nutritious, and versatile dish that combines delicious flavors and textures. This version is perfect for a healthy lunch or a light dinner. With ingredients like rice noodles, fresh vegetables, and a savory soy sauce dressing, this meal is as satisfying as it is easy to prepare.
Instructions:
- Bring a pot of water to a boil. Once boiling, add the rice noodles and cook according to the package instructions (usually around 5-7 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, clean and slice the leek thinly.
- Julienne or thinly slice the zucchini.
- Mince the garlic cloves.
- In a dry skillet over medium heat, add the almonds and toast them for about 2-3 minutes, stirring frequently until they are golden brown and aromatic. Remove from the skillet and set aside.
- In the same skillet, add 1 tbsp of olive oil and 2 tbsp of butter over medium heat.
- Once melted, add the minced garlic and sliced leek. Sauté for about 2 minutes until the leeks are slightly softened.
- Add the zucchini slices to the skillet and continue to sauté for another 3-4 minutes until the zucchini is tender but still crisp.
- Add the cooked and drained rice noodles to the skillet with the vegetables. Toss to combine and heat through.
- Pour in the soy sauce and mix well to ensure the noodles and vegetables are evenly coated.
- Remove from heat and fold in the mixed greens or salad mix.
- Sprinkle the toasted almonds over the top.
- Serve the soba noodle salad immediately, either warm or at room temperature. Enjoy your soba noodle salad!
In just some minutes, you can enjoy a delicious and healthy soba noodle salad that’s both satisfying and easy to prepare. This dish is perfect for a quick lunch or a light dinner, and the combination of flavors and textures will surely delight your taste buds.
Soba noodle salad FAQ:
Cook the rice noodles according to package instructions, which typically takes about 5-7 minutes. Ensure to drain and rinse them under cold water to stop the cooking process.
Yes, you can substitute rice noodles with soba noodles or whole wheat noodles, but cooking times may vary slightly. Adjust cooking according to the specific noodle package instructions.
Store leftover soba noodle salad in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal freshness.
The zucchini should be tender yet crisp. Cook it for about 3-4 minutes after adding it to the sautéed garlic and leeks until it turns a vibrant color.
Yes, to make it vegan, you can omit the butter and use additional olive oil or a vegan butter substitute instead.
Tips:
- Toast the almonds before adding them to the salad to enhance their flavors.
- Feel free to substitute the zucchini with other vegetables you have on hand, such as bell peppers or carrots.
- If you're gluten-free, make sure to use gluten-free soy sauce.
- For added protein, consider topping the salad with grilled chicken, shrimp, or tofu.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 6g
Carbohydrates 27g
Fiber 3.92g
Sugar 6g
Fat 14g
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