Soba noodle tossed with bok choy, snow peas, carrots, bean sprouts, and chopped almonds in a soy lime dressing. This fresh vegetable soba noodle salad with soy lime vinaigrette embodies spring with all the different vegetables and refreshing taste.
It’s Monday, my least favorite day of the week. There’s something about this day that always seems so stressful. Maybe it’s because we just came from a relaxing weekend? But that doesn’t quite work either because when I have Mondays off, Tuesdays don’t seem as daunting. And you would think that if I had a long weekend, Tuesdays would be difficult, right? But it doesn’t seem that way so I think it’s just Monday itself that I don’t like? Is that weird?
But that’s okay because I get to share this amazing recipe with you today. This dish is vegan and can be gluten free too if you use gluten free soba noodles.
I love soba noodles. I always have them on hand for those days when I’m too lazy to cook. It’s like pasta. You always have to have them on hand for those late night dinners where you don’t want to do anything fancy.
It’s time for another soba noodle salad!
I’ve made two different versions of soba noodle salads over the years, and each one is unique. In this version, I used a lot of fresh vegetables.
As you may notice, or if not, you’ll notice now, I’m currently obsessed with fresh vegetables. I mean, it is spring after all, which means there are so many different vegetables in all sorts of colors for me to pick from.
I really love dishes with a ton of color.
This fresh vegetable soba noodle salad is filled with bok choy, snow peas, shredded carrots, raw bean sprouts, and chopped roasted almonds. To flavor these noodles, I quickly whipped together a couple ingredients to make a soy lime dressing. So this soba noodle salad is savory, tart, and refreshing.
This is one of those recipes where you don’t really need a recipe. If you don’t have a vegetable on hand, you can definitely substitute for another. Like, you can use cabbage, broccoli, cauliflower, string beans, snap peas, mushrooms. Anything goes, which makes this dish all the better because it can be made to your liking. My youngest sister would totally want me to take out the bean sprouts. She thinks they’re flavorless and refuses to eat them unless they’re in soup or stir fried with noodles. I think it’s because the bean sprouts would then absorb the flavor from the dish.
Anyways, let’s get started on this recipe so that you can enjoy it a lot faster.
Wash and prep all the vegetables. Always prep your ingredients first so that when you’re cooking, all you have to do is reach for them rather than having to cook and prep at the same time. It saves time and prevents confusion. With the bok choy, I like to remove some of the other leaves to make it less bulky and easier to clean and cook. You want to be carefully when washing leafy vegetables. Sometimes dirt and bugs hide around the area where the leaf attaches to the stem.
First, heat water in a medium sized pot and cook the soba noodles according to the package. It took me about 5-6 minutes for the noodles to soften to my liking. Once the noodles are cooked to your liking, drain the noodles and run them through cold water to prevent them from continuing to cook.
In a medium sized pan, warm a little bit of olive oil over medium heat. Add bok choy and the snow peas then cook them for about 5-8 minutes until they soften to your liking. You can season the vegetables with a pinch of salt if you like, but you’ll be tossing them with the soy lime dressing later.
Once the vegetables are cooked, add them to the soba noodle. Add the shredded carrots, bean sprouts, and chopped almonds. Toss until they’re well combined.
In a small bowl, add soy sauce, lime juice, and a little bit of sugar. Use a spoon to stir until the ingredients are well incorporated.
Add the sauce to the soba noodle salad to your taste.
Top the soba noodle salad with sliced red chili pepper if you like your food spicy.
Serve the fresh vegetable soba noodle salad with soy lime dressing cold. Make sure to eat this dish fresh. The soba noodle salad isn’t as good if you save them for the next day. If you choose to save the soba noodle salad the next day, keep the vinaigrette separate until you’re ready to eat.
- 1 bundle of soba noodle
- Water for boiling
- 3 bok choy, sliced in half or fourths depending on size
- 1 cup snow peas, ends removed
- Pinch of salt (optional)
- ½ cup shred carrots
- ½ cup bean sprouts
- ⅓ cup roasted almonds, chopped
- Red chili pepper, sliced (optional)
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons soy sauce or tamari
- ¼ teaspoon sesame oil
- 3 teaspoons granulated sugar
- First, heat water in a medium sized pot and cook the soba noodles according to the package, about 5-6 minutes.
- In a medium sized pan, warm a little bit of olive oil over medium heat. Add bok choy and snow peas then cook them for about 5-8 minutes until they soften to your liking. Season the vegetables with a pinch of salt.
- Once the vegetables are cooked, add them to the soba noodle. Add the shredded carrots, bean sprouts, and chopped almonds. Toss until they’re well combined.
- In a small bowl, add soy sauce, lime juice, and a little bit of sugar. Use a spoon to stir until the ingredients are well incorporated.
- Add the sauce to the soba noodle salad to taste.
- Top the soba noodle salad with sliced red chili pepper if desired.
- Serve the fresh vegetable soba noodle with soy lime dressing cold.
- If saving the soba noodle salad for the next day, keep the soy lime vinaigrette separate until ready to eat.