Stop what you’re doing and get ready for noodle paradise! Flavorful, healthy, and delicious, this cold Broccoli Soba Noodle Salad is all that and then some. The sauce is loaded with light and tangy umami flavors covering yummy soba noodles, sweet carrots, zesty scallions, and tasty broccoli florets making this ah-mazing salad perfect for lunch, dinner, fun gatherings, and all your noodle dreams! We hope you love this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based recipe, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi, Ameera here!
This week’s Whip It Up Wednesday is our amazing cold Broccoli Soba Noodle Salad. Just about everyone loves an amazing cold noodle salad. I mean what’s not to love?
- Chewy, comforting noodles – check!
- Wholesome, tasty veggies – check!
- Savory, zingy sauce – check!
- Crunchy, yummy toppings – check!
- Happy belly – check!
This deliciousness had us fighting over making sure that everyone got a fair share! LOL
Fair Share
Fighting over equal portions totally reminded me of when Chris and I were little when we would put our glasses (or plates) together side-by-side to ensure that we both got the exact same proportions when there was only one serving left of something and Mom made us split it equally.
Chris would get out a measuring cup and measure it, then split it in half, but somehow, at that time, it always felt like he got the larger portion than me. HAHHA! Right Chris? Chris, I know you just read this and laughed!
Whip it up Wednesday
This cold Broccoli Soba Noodle Salad is full of umami flavor. We all went crazy over it. Even Dad was upset that there was none left. He absolutely loved it. He said that the recipe should be doubled. LOL
It is so easy to make. The tangy flavors coupled with all that lovely texture, it’s completely healthy and delicious, boasting no oil, no processed ingredients, and no processed sugar. It makes for a great take-to-work lunch. We absolutely LOVE it. Give it a try! It is totally awesome!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
Looking for more delicious cold salad idea?
- Moroccan Carrot Quinoa Salad
- Orzo Spinach Roasted Veggie Salad
- Broccoli Noodles Slaw
- Lemon Herb Asparagus Potato Salad
- Vegan Classic Macaroni Salad
- Asian Noodle Salad
Products Used:
- Medium stock pot to blanch the broccoli (optional)
- Medium stock pot to boil the noodles
- Colander to rinse the noodles
- Skillet to toast the sesame seeds (if needed)
- Whisk or fork
Broccoli Soba Noodle Salad
- Prep Time: 17 minutes
- Total Time: 17 minutes
- Yield: 4 Servings 1x
- Category: Salad, Side, Lunch
- Cuisine: Asian
Description
Stop what you’re doing and get ready for noodle paradise! Flavorful, healthy, and delicious, this cold Broccoli Soba Noodle Salad is all that and then some. The sauce is loaded with light and tangy umami flavors covering yummy soba noodles, sweet carrots, zesty scallions, and tasty broccoli florets making this ah-mazing salad perfect for lunch, dinner, fun gatherings, and all your noodle dreams! We hope you love this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based recipe, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
Sauce Ingredient:
- 3 Tablespoons tamari *
- 1 Tablespoon white miso *
- 1 Tablespoon organic maple syrup
- 1 Tablespoon tahini
- 1 Tablespoon + 2 teaspoons rice vinegar
- ¼ teaspoon molasses
- 2 teaspoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (+/-)
- 1 Tablespoon water
- 1 Tablespoon toasted sesame seeds *
- 4 thin green onions, sliced
Other Ingredients:
- 9 oz. soba noodles – cooked and rinsed in cold water (or spaghetti) *
- 2 cups broccoli florets, cut into small pieces and blanched for 30 seconds * (optional)
- 1 grated carrot (optional)
Toppings:
- Toasted sesame seeds
- Green onions, sliced
- Crushed red pepper flake
- Asian micro-greens (optional)
- Chopped peanuts (optional)
- Cucumber ribbons
Instructions
- Cook the soba noodles according to package directions, rinse really well in cold water to remove all the starch. Set aside. (see Tips notes)
- Place all the sauce ingredients into a small bowl, whisk well until combined, set aside.
- Blanch the broccoli florets, rinse really well in cold water, shake off excess water. (see Tips notes)
- Place the cooked and cooled soba noodles, half of the sauce mixture (see Tips notes), blanched and cooled broccoli florets, grated carrot, and green onions into a bowl. Gently toss until everything is coated, then top individual servings with the extra sauce mixture, toasted sesame seeds, sliced green onions, crushed red pepper flake, and chopped peanuts, and any additional toppings you’d like. Serve immediately.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Toasted Sesame Seeds: If you can’t find toasted sesame seeds, simply make your own by adding some sesame seeds to a nonstick skillet and heating over medium heat until they start to turn golden brown, then remove. Watch them carefully as they burn easily.
*Soba Noodles: We used buckwheat soba noodles; however, you can use any soba noodle of choice or spaghetti if you wish.
*Tips: Cook the soba noodles until they are just done (do not overcook), then rinse them really well under cold water for at least 2 minutes in a colander. Pick them up and allow the water to run through the soba noodles. Ensure that all the noodles are thoroughly rinsed with cold water and there are no warm/hot noddles, then it is very important to shake off any excess water. For the blanched broccoli – ensure that you have shaken off any excess water. When mixing the sauce with the noodles – start by only using half of the sauce. Then right before serving, add some extra sauce and gently toss. You may or may not use all of the sauce.
Also, if you plan to refrigerate the noodle salad before eating, then remove from the refrigerator and set on the counter for a few minutes before eating as the tahini in the dressing will make the sauce thicken up as tahini can become slightly thick when placed in the fridge. You want the sauce free flowing. We suggest eating immediately after creating this delicious dish! 🙂
*Makes: 3 – 4 servings
*Storage: Refrigerate, use within 5 days.
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Delicious!!
Hi there Monique 🙂
Yaaaay!!! We are so glad you enjoyed this recipe. Thank you so much for sharing your awesome feedback with us!
-Ameera and Robin 🙂