If you're looking for a recipe that you can make A TON of and eat throughout the week, we think you've finally found what you've been seeking. This soba noodle salad is easy to customize based on your tastes, and lasts for days. This recipe would also be delicious with add-ins like baby corn, bamboo shoots, minced jalapeño, or water chestnuts. The flavors just get better and better as it sits in the refrigerator. 


1 lb, buckwheat soba noodles

1/2 cup chopped yellow bell pepper

1/2 cup tempeh or tofu, pan-fried in oil until lightly golden

1/2 cup chopped cucumber

1/2 cup shitake mushrooms, sauteed in oil until brown

1/2 cup edamame

2 tbsp, chopped green onion

1/2 cup chopped cilantro

3 tbsp soy sauce

1 tbsp sweet red chili sauce

Sriracha to taste

Juice of one lime

1 tsp grated ginger

1 clove garlic, crushed

 1 tbsp sunflower oil

1 tbsp toasted sesame oil


Cook noodles according to package. Rinse and allow to cool. Combine cooked noodles, vegetables, and tempeh in a large mixing bowl. In a separate bowl, combine soy sauce, red chili sauce, sriracha, lime juice, ginger, garlic, and sunflower oil and whisk together. Taste and adjust seasoning as necessary. Add to noodles. Finish by drizzling sesame oil on top. Plate and use more sesame oil depending on personal preference (we like a lot!)

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