Seaweed Soba Noodle Salad (Vegan)

Sharon Palmer

Turn to sea vegetables to provide a unique bold flavor to this satisfying plant-based (vegan) Seaweed Soba Noodle Salad featuring buckwheat soba noodles and protein-rich seitan.

Sea vegetables, such as sea weed, sea lettuce and kelp, are rich in unique nutrients, and bold plant-based flavor. They can provide a wonderful rich taste of the sea to many dishes, such as my Japanese-inspired soba noddle salad.

You can find dried seaweed increasingly in mainstream supermarkets, too. This recipe also features dried shitake mushrooms, which has a long shelf-life in your pantry and can be reconstituted quickly in boiling water.

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Seaweed Soba Noodle Salad (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Description

Turn to sea vegetables to provide a unique bold flavor to this satisfying plant-based (vegan) salad featuring buckwheat soba noodles and protein-rich seitan.


Scale

Ingredients

Salad:

  • 1 ounce dried shiitake mushrooms
  • 1 cup boiling water
  • 1 package (about 8 ounces) soba noodles
  • 3 small Persian cucumbers, thinly sliced into matchstick strips
  • 1 bell pepper (yellow, red or green), thinly sliced
  • 1 8-ounce package seitan, drained, chopped
  • ½ cup dried, sliced seaweed (i.e., kelp, nori)

Dressing:

Garnish:


Instructions

  1. Place dried shitake mushrooms in a bowl and pour boiling water over them. Set aside for 20 minutes. Drain water. Slice thinly.
  2. Fill a medium pot with water and bring to a boil. Place soba noodles in the pot and boil (according to package directions) about 4 minutes. Do not overcook. Place in a strainer and rinse well with cold water.
  3. In a large bowl, mix together sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
  4. In a small dish, whisk together the salad dressing ingredients: sesame oil, soy sauce, rice vinegar, sugar, wasabi paste, red pepper flakes, ginger, and garlic.
  5. Pour dressing over noodle mixture and toss well.
  6. Place in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Chill until serving time.
  7. Yields 8 servings.

  • Category: Salad
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 3 g
  • Sodium: 579 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 14 g

Keywords: vegan salad, seaweed salad

For other salad recipes, check out some of my favorites:

Pomegranate Avocado Quinoa Salad
Quinoa Waldorf Salad with Walnut Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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