Spring Green Soba Noodle Salad

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Spring Green Soba Noodle Salad is a refreshing vegan salad for hot days with minimal cuisine.

I love the weather right now! It's hot, but not too hot, just enough for a T-shirt and flip flops. It's the weather for dining outside, spending time in the garden eating popsicles, and not dying while you do it. So just my kind of days! It's also days for big salad plates and a little less cooking, right?

In my last blog, I mentioned that I recently received a surprise package from @Lidl Slovenia that contained delicious Asian ingredients like coconut milk and soba noodles. Having had a fridge full of fresh garden produce (courtesy of my mother), I immediately knew she would turn the noodles into a refreshing spring salad.

Oh, and by the way, don't miss the recipe for this delicious coconut milk pudding with mango and chia!

This Spring Green Soba Noodle Salad is a healthy food choice filled with fresh seasonal vegetables and produce and made in just a couple of minutes. This way you can enjoy it even when it's too hot to cook!

Start the recipe by cooking the soba noodles, then drain and immediately cool. This process takes only a couple of minutes, enough to boil the water and cook the noodles for 4 minutes. If you cook on an induction stove like me, boiling a pot of water is a matter of 2 minutes, no more.

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Then, wash or peel the vegetables, such as shallots, carrots, zucchini, cabbage, fresh peas. I decided to quickly sauté the shallots, carrots, and zucchini (just for a minute or so to loosen and soften them), but this step is optional, really. If it's too hot to cook, just leave it raw and cut it into thin strips or layers. Then, whisk together this amazing soy sauce and put it all in one bowl, mixing well. I dug the salad with my bare hands and combined well. It's summer after all 🙂

And that's it! Just top off the salad (totally optional) with some regular or black sesame seeds and wasabi peanuts to heat, or use plain peanuts and you're ready to eat this healthy beauty:

Spring Green Soba Noodle Salad

Performance: 2 Preparation time: 10 minutes Time to cook: 5 minutes Total time: 15 minutes

Spring Green Soba Noodle Salad is a refreshing vegan salad for hot days with minimal cuisine.


  • 140 g soba noodles
  • 1 shallot
  • 1 medium carrot
  • 1 zucchini
  • 1/2 cup of peas
  • 1 cup shredded cabbage
  • 1/2 cup soy sauce
  • 2 tablespoons of peanut oil
  • 1 tablespoon of sesame or other oil
  • 1 lime
  • 1 tablespoon of agave syrup
  • 0.5 ts of ground ginger
  • 2 garlic cloves, minced
  • salt, pepper to taste
  • 1 tablespoon black sesame seeds * optional
  • 1 tablespoon crushed wasabi peanuts * optional


  1. Boil a pot of water, season with a pinch of salt, and then add the soba noodles. Reduce heat to medium and cook according to package directions, about 4 minutes. Drain and rinse with cold water to cool completely.
  2. Peel and slice the shallot, peel and julienne carrot and zucchini (I used a julienne peeler that saves a lot of time). Heat a frying pan and add a little oil. When hot, add the shallot, carrots, and zucchini to the skillet, and sauté for a minute, so the vegetables soften a little. Season with salt and pepper to taste, then add the peas and sauté another minute.
  3. Prepare the dressing: In a bowl, add the soy sauce, peanut oil, sesame oil, lime juice, agave syrup, ginger, and a little minced garlic. Beat well until well combined.
  4. Place the soba noodles in a salad bowl, add the sautéed vegetables and grated cabbage, and top with the dressing. Combine well (I used my hands), then serve topped with some black sesame seeds and crushed wasabi peanuts for a little heat.
Nutritional information:

Calories: 576.11 Total Fat: 22.09 g Saturated Fat: 3.1 g Sodium: 4098.31 mg Carbohydrates: 83.68 g Fiber: 7.09 g Sugar: 14.94 g Protein: 20.35 g

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