My sister-in-law, who enjoys preparing soba noodles with only tamari and green onions as seasoning, is the one who initially introduced me to them. My favorite vegan recipes to use them in are fresh salads with tasty dressing. Buckwheat, which is gluten-free and used to make soba noodles, can be obtained in Chinatown or the Asian area of your local supermarket. Make the dressing ahead of time if you can since the longer it rests, the nicer it will be.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 orange, zested and juiced
- 2 tablespoons rice vinegar
- 1 tablespoon miso paste
- 1 teaspoon toasted sesame oil
- 5 ½ ounces soba noodles
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 avocado, sliced
- 2 green onions, chopped
- toasted sesame seeds, for garnish
Instructions
- Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
- Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
- Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.
- The secret to getting a good julienne cut (think matchsticks), is to have a sharp knife!
- Lightly toast the sesame seeds in a toaster oven or oven at 300 to 350 degrees F (150 to 175 degrees C) for more flavor, and toast a bunch at once to not waste the oven time and have some on hand for other things. They will only take a few minutes, and you need to keep an eye on them because they will burn quickly.
- You can use apple cider vinegar instead of rice vinegar.
- You can toss the cooked soba noodles in untoasted sesame oil, if desired.