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Joyful Soba Noodle Seaweed Salad: 1 Fresh Taste

Soba Noodle Seaweed Salad
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Enjoy this light and refreshing Soba Noodle Seaweed Salad, a Japanese-inspired lunch that balances deep flavors with fresh ingredients. Mei brings her bright touch to a comforting base, creating a perfect meal.

Ingredients

Scale
  • 8 oz Soba Noodles
  • 2 cups Wakame Seaweed, rehydrated and chopped
  • 1 large Carrot, julienned
  • 1 Cucumber, thinly sliced
  • 4 Scallions, thinly sliced
  • 1 tablespoon Toasted Sesame Seeds
  • For the Dressing:
  • 1/4 cup Soy Sauce (or Tamari for gluten-free)
  • 3 tablespoons Rice Vinegar
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Maple Syrup (or honey)
  • 1 teaspoon grated Fresh Ginger

Instructions

  1. Cook the soba noodles according to package directions. Rinse immediately under cold water to stop cooking and drain well.
  2. While the noodles cook, prepare the dressing. Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger in a small bowl.
  3. In a large bowl, combine the cooled soba noodles, rehydrated seaweed, julienned carrot, sliced cucumber, and scallions.
  4. Pour the dressing over the noodle and vegetable mixture. Toss gently until everything is evenly coated.
  5. Chill the salad for at least 20 minutes to allow the flavors to meld.
  6. Before serving, sprinkle with toasted sesame seeds.

Notes

  • If you prefer a tangier dressing, add an extra teaspoon of rice vinegar.
  • Rinsing the cooked soba noodles well is key to preventing them from becoming sticky.
  • You can add shredded cooked chicken or tofu for extra protein.

Nutrition

Find it online: https://spoonsprout.com/soba-noodle-seaweed-salad-recipe/