Easy Soba Noodle Salad
Let’s be honest…I don’t always have the time to cook up a nice meal, and sometimes I just don’t feel like it! Those are the days when I really appreciate a quick and easy recipe that requires minimal ingredients. This recipe was the result of me doing anything to avoid going to the grocery store. Basically, I looked in my pantry, saw what I had on hand, and threw it all together. I don’t consider myself a recipe creator or a chef of any kind, but this somehow turned out great! It quickly became my favorite go-to meal, so I figured I’d share!
This recipe only requires 5 ingredients, takes less than 30 minutes to make, and is healthy and delicious!! I hope you love it!!
Give this recipe a try, snap of photo of it, and tag me on Instagram @globalveganeats
Want to save this recipe for later? Click on the image below to save it on Pinterest!
Recipe Notes
- The soba noodles I buy are already divided into portions, so I just use one pre-measured serving of noodles. If yours aren’t divided into portions…use your best judgement!
- If you aren’t familiar with tofu, when I say to “press” the tofu, it means literally that. You apply pressure to it to get rid of moisture. Some people have a fancy tofu press, but I just wrap my tofu in a hand towel or some paper towel, put it on a plate, and put something heavy on top of it for about 15 minutes.
- The pictures below are of the specific products I bought and used in Korea (Except the Everything Seasoning which I got in the USA.) Of course, other brands will work but sometimes knowing what’s vegan vs what’s not vegan here in Korea can be tricky unless you speak the language so I’m providing these to hopefully help you out if you’re in Korea, too.
The Soba Noodles I use 
Everything Seasoning 
Oriental Dressing
Easy Soba Noodle Salad
Ingredients
- 1 serving Soba Noodles
- 1/2 block Pressed Tofu
- 2 handfuls Spinach Leaves
- 1/2 head Broccoli (Cut into florets)
- Oriental Dressing To taste
- Everything Bagel Seasoning Optional
Instructions
- Prep your tofu ahead of time by pressing and draining it. Once prepped, cut the tofu into bite-sized pieces. Fry the tofu in a small amount of olive oil on the stovetop. Set aside once tofu is browned on all sides.
- Bring a pot of water to boil. Blanch the broccoli florets by putting them in the boiling water until they turn bright green and are still firm but slightly softened (about 3 minutes). Then, use a slotted spoon to remove the florets and put them in a bowl of cold water. Set aside.
- Using the same pot, bring the water back to boil if it isn’t still boiling. Blanch the spinach in the same fashion as the broccoli. Submerge the raw spinach in the boiling water for a minute or less until the stems are no longer rigid. Remove the spinach from the boiling water, and place in a bowl of cold water.
- Cook the soba noodles in boiling water according to package instructions. ( I use the same pot that I blanched my veggies in). Once soba noodles are softened, drain, and rinse with cold water.
- Assemble the salad by mixing the cold soba noodles, blanched broccoli and spinach, and fried tofu in a bowl. Add the Oriental salad dressing to taste and top with Everything Bagel Seasoning (the seasoning is optional but I love the flavor it adds to the dish). Serve immediately.
You May Also Like
2 Comments
Melissa
I thinks this looks yummy 🙂
I would try to make this recipe.
Thanks Vegan girl
admin
Haha, thanks!! Try it and let me know what you think 😉