Vegan Cold Sesame Soba With Chilli & Cucumber
Drawing inspiration from the Japanese tradition of cold noodle dishes, this vegan sesame soba noodle salad is cool, crisp, refreshing and filling – everything you could want on a hot summery day!
Late nights at work mean this vegan soba bowl is ticking all my boxes at the moment. Fresh, crunchy, quick (under 20 minutes), loads of veggies, 1 pot to wash up and it can be eaten cold between running errands. Made with 100% buckwheat noodles, it’s also gluten free!
The allure of a meal like this is you can use practically whatever produce you have on hand. For a variety of textures and flavors, I went with baby cucumbers, sesame seeds, spring onion, tenderstem broccoli (broccolini) and spring onion. I also think edamame beans, mange tout, and radish would work well, too. For an extra punch of protein throw in some tofu!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I add meat to this?
While this is a vegan dish at its heart, you could certainly add some thinly-sliced and stir-fried beef, chicken or pork to this dish. Use your imagination!