Green tea soba with cucumber and edamame. When I found these green tea soba noodles on my last foray through the Asian supermarket and of course bought them straight away, I immediately knew that I had to use them in a noodle salad recipe. When eaten cold in a salad, their green tea flavor can really shine. I don’t want to overpower their subtle flavor in a soup. Plus, the pasta salad is light yet filling, with a nice protein kick from the edamame, the tangy flavors melding beautifully with the hearty nuttiness of the sesame-infused dressing. Add a creamy avocado and the Asian pasta salad is ready.
We love eating pasta salads, especially when we feel like a simple vegetable salad isn’t enough to fill us up. Salads don’t have to be just a side dish; Adding ingredients like pasta, quinoa, lentils, or rice is a great way to create more filling salads.
What are soba noodles?
Soba noodles are Japanese, dried and lightly brown noodles made from buckwheat flour. They have a nice, subtle, nutty taste, are strong and tender. These noodles do well with heavy dressings like the one in this salad or the peanut dressing in this soba noodle salad . They are most commonly used in stir-fries, hot soups and cold salad dishes. You can get them gluten-free, but be careful when you buy them, as many also contain wheat flour.
Are Soba Noodles Healthier Than Noodles?
Although there are 24 grams of carbohydrates in a cup of soba noodles, it is less than regular pasta and noodles. The high fiber content slows how quickly these carbohydrates are digested, making them less likely to spike blood sugar levels.
If you like our Green Tea Soba Noodle Salad, you may also be interested in these dishes:
- vegan sushi bowl on aromatic tea rice
- Ayurvedic pickles curry
- Velvety pumpkin and mushroom ragout with pasta and co.
- Macaroni pasta salad vegan
- Vegan pasta salad with spring asparagus
- Meson cucumber salad with shiso cress
Green tea soba with cucumber and edamame
- Cooking pot*
- grill pan*
- 200 G Green Tea Soba Noodles*
- 100 G Edamame
- 1 pc cucumber
- 1-2 spring onion
- 1 tbsp. sesame black/white*
- 1 baby spinach
- ½ radicchio small
- 1 avocado
- 1 lemon juice
- ½ rice wine vinegar*
- 1 Sesame oil* roasted
- 1 light soy sauce*
- ½ agave syrup*
- small bunch of mint
- small Bunch of coriander
- small Bunch of Thai basil
Prepare salad ingredients:
- Cook green tea soba according to package directions, being careful not to overcook. When done, drain and rinse with cold water.
- Blanch edamame in boiling, lightly salted water for 2-3 minutes, then drain and rinse with cold water.
- Wash the cucumber, cut in half, scrape out the seeds with a spoon and cut into thin slices.
- Wash the spring onions and cut into fine rings.
- Lightly toast the sesame seeds in a pan without adding fat. Put aside.
- Cut the radicchio into fine strips.
- Roughly chop the spinach.
- Rinse herbs and pluck from stems.
- For the dressing, simply whisk together all the ingredients.
Mix and serve:
- Place all ingredients in a large bowl and mix gently until well combined. Taste again and adjust seasonings as needed.
- Finally, slice the avocado and arrange decoratively.