Vegan Soba Noodle Salad with Brussel Sprouts

Thank you for sharing!

Last Updated on July 24, 2021 by Chef Mireille

Soba Noodle Salad is a healthy Vegan and Gluten Free Salad made from buckwheat noodles. This version with brussel sprouts and green peas is veggie forward, with an aromatic Japanese dressings.

This delicious salad is great for picnics or barbecue side dishes as it can be enjoyed chilled or at room temperature. With a dairy free dressing, it can be left out in the hot sun for hours with no worries.

Vegan Soba Noodle Salad in a bowl with chopsticks

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Soba Noodles are a popular type of noodle in Japanese cuisine. They are gluten free buckwheat noodles and most often served chilled in salad form.

Mitsuwa Japanese Market

In New Jersey, there is a great Japanese market called Mitsuwa. There are 11 locations throughout the United States. Located in Edgewater, the NJ location is a quick 15 minutes bus ride from New York City and the bus is free on weekends. Tons of food stalls with various eating options for every budget, it also houses a huge Japanese supermarket with lots of authentic ingredients you can’t find anyplace else.

I have a jar of Furikake in my cabinet from my last trip to Mitsuwa. Furikake are Japanese seasoning salts you can find in many markets now. Flavors will vary but they always include sesame seeds and nori (dried seaweed). Read the label well as some of the varieties often include dried fish, which would make this recipe no longer Vegan if you want to keep it so.

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The label has since come off my jar, so I don’t remember what flavor I have. This is a pretty common ingredient in most Asian markets now and just use your favorite variety. You will definitely need to stop at your local Asian Market or Whole Foods to get the stuff needed for this recipe, but it will be worth the trip. These are adaptable ingredients that you can use for salad dressings,marinades and other purposes so they won’t collect dust if you buy them for this recipe.

Soba Noodle Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: Serves 4

Ingredients:

  • 2 1/4 cups brussel sprouts, trimmed and halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 7 oz. soba noodles (or 2 100 gram bundles)
  • 1 cup frozen green peas, defrosted
  • 3 finely chopped scallions
  • 2 tablespoons Furikake (Japanese seasoning salt)
  • 2 tablespoons sesame oil
  • 1 tablespoon Mirin
  • 3 teaspoons Ponzu (citrus marinade)
  • salt, to taste

Preheat oven to 375 F.

Combine brussel sprouts, garlic and olive oil in a baking dish. Mix to combine. Roast in oven for 20-25 minutes, until browned and tender.

Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Add noodles and cook according to package instructions until tender, but still al dente. Drain and run cold water over the noodles.

In a large bowl, combine brussel spouts, green peas, scallions and noodles. Add Furikake and toss to combine.

In a small bowl, combine sesame oil, Mirin and Ponzu. Whisk to combine.

Pour over noodles and vegetables with a little salt. Toss to combine.

making salad -edit

You can also turn it into a complete meal by adding some grilled tofu, chicken or steak.

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Brussel Sprout Salad -edit

This #glutenfree noodle salad is light and refreshing with the citrusy flavors from the Ponzu.

Buckwheat Noodle Salad -edit
Soba Noodle Salad with Brussel Sprouts in a bowl with chopsticks
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5 from 5 votes
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Brussel Sprout Soba Noodle Salad

Prep Time15 mins
Cook Time30 mins
Course: Salad
Cuisine: Japanese
Servings: 4 people
Calories: 354kcal

Ingredients

  • 2 1/4 cups brussel sprouts trimmed and halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 7 oz. soba noodles or 2 100 gram bundles
  • 1 cup frozen green peas defrosted
  • 3 finely chopped scallions
  • 2 tablespoons Furikake Japanese seasoning salt
  • 2 tablespoons sesame oil
  • 1 tablespoon Mirin
  • 3 teaspoons Ponzu citrus marinade
  • salt to taste

Instructions

  • Preheat oven to 375 F.
  • Combine brussel sprouts, garlic and olive oil in a baking dish. Mix to combine. Roast in oven for 20-25 minutes, until browned and tender.
  • Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Add noodles and cook according to package instructions until tender, but still al dente. Drain and run cold water over the noodles.
  • In a large bowl, combine brussel spouts, green peas, scallions and noodles. Add Furikake and toss to combine.
  • In a small bowl, combine sesame oil, Mirin and Ponzu. Whisk to combine.
  • Pour over noodles and vegetables with a little salt. Toss to combine.

Nutrition

Calories: 354kcal | Carbohydrates: 50g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 526mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 59mg | Calcium: 56mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Laura @MotherWouldKnow

    How funny, I’ve been to that Japanese market in Edgewater (my mo used to live near there.) But I haven’t figured out soba noodles – whenever I make them, they get too gummy. Now, I’ll have you as my guide, so I’m hoping they will turn out better. Plus brussel sprouts!

    • Chef Mireille

      You have to be careful not to overcook them. They cook in just a few minutes. Don’t think they are like spaghetti. Their slightly glutinous texture does not stand up to overcooking.

  2. Pavani

    That salad looks so inviting Mir. Next time you come to Mitsuwa, let me know — it’s less than 10 minutes from my house and I can use your help in picking some ingredients that I’ve never used before.

  3. Shobha Keshwani

    5 stars
    Soba noodles with brussel sprouts look very delicious. Mirin and ponzu must have given the authentic flavourds to the dish. We don’t find brussel sprouts easily here. Maybe I will try the same recipe with mushrooms.

  4. Mayuri Patel

    5 stars
    I love soba noodles and a soba noodle is the perfect kind of food to carry as right now hubby and I often enjoy a picnic at the numerous parks in Montreal. Mireille thanks for the idea.. I have the noodles and flavoured seaweed. Tomorrow picnic food is soba noodles with mushrooms, sea weed and a light sesame oil dressing.

  5. Neha

    5 stars
    These Soba noodles seem so flavorsome with the authentic seasonings. The tip for buying a Vegan version Furikake is quite useful. Will give it a try. I have seen some of the seasonings at the stores here. Having read your post, I got an idea about their usage. Very soon I should be cooking up these delectable Soba noodles.

  6. Archana

    5 stars
    Okay, my girls are big fans of Japanese food so you guessed right they have been after me to get soba noodles. So far I had told them that they are not available. Now, the girls have gone shopping and come back with soba noodles. Thanks to your recipe making the noodle will be a breeze.

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