Vegan Green Tea Soba Noodles
Elevate your plant-based dining experience with this vibrant Vegan Green Tea Soba Noodles recipe, a refreshing and nutrient-packed dish perfect for any occasion. Featuring the delicate, earthy flavor of green tea-infused soba noodles, this recipe combines crispy pan-seared tofu, crunchy julienned carrots, and cool cucumber for a delightful mix of textures. A tangy, aromatic dressing made from soy sauce, rice vinegar, sesame oil, ginger, and garlic ties it all together, creating a harmonious balance of sweet, savory, and zesty notes. Garnished with a sprinkle of nutty sesame seeds and fresh cilantro, this quick and easy noodle salad is ready in just 25 minutes and serves as an ideal light lunch or dinner. Perfect served chilled or at room temperature, this recipe is both vegan and irresistibly flavorful—healthy eating at its finest! Keywords: vegan soba noodles, green tea noodles, tofu salad, easy vegan recipe, Asian-inspired salad.
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Recipe Information
Ingredients
- 200 grams Green tea soba noodles
- 200 grams Firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
- a handful Cilantro, chopped
Instructions
Begin by pressing the firm tofu to remove excess moisture. This will help it absorb flavors better and become slightly crispy when cooked.
While the tofu is being pressed, bring a pot of water to a boil and cook the green tea soba noodles according to the package instructions. Once cooked, drain the noodles, rinse them under cold water, and set aside.
Cut the pressed tofu into small cubes. Heat one tablespoon of sesame oil in a non-stick pan over medium heat and add the tofu cubes. Cook until the tofu is golden brown and crispy on all sides, about 8 to 10 minutes.
In a small bowl, whisk together soy sauce, rice vinegar, the remaining sesame oil, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the cooked and cooled soba noodles, julienned carrot, julienned cucumber, and sliced green onions.
Add the cooked tofu to the noodle and vegetable mixture. Pour over the dressing and toss everything gently to ensure the noodles and vegetables are evenly coated.
Garnish the soba noodle salad with sesame seeds and chopped cilantro. Serve immediately or chill for 30 minutes for a more refreshing taste.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
