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  • Prep-time: / Ready In:
  • Makes 6 cups

Delicious, light, and easy to prepare, this vegan soba noodle salad gets its tasty crunch from fresh veggies cut into matchsticks. With a bright dressing of yuzu ponzu, rice vinegar, and spicy ginger, this Japanese-inspired dish is perfect to enjoy on warm evenings, and it travels well for take-along lunches. Soba noodles are made from buckwheat and have an earthy, slightly nutty flavor that plays well with acidic sauce. 

Tip: Yuzu ponzu is a Japanese condiment made with soy sauce, vinegar, and citrusy yuzu juice. Some blends contain bonito (fish) flakes, so check the label. No yuzu ponzu? Substitute a blend of 2 tablespoon lemon juice and 1 tablespoon each of tamari and lemon zest.

Soba Noodle Salad in a light blue bowl being tossed by a wooden fork and spoon

Ingredients

  • 3 tablespoons vegan yuzu ponzu, such as Marukan brand
  • 3 tablespoons brown rice vinegar
  • 2 teaspoons grated fresh ginger
  • 6 oz. dry soba noodles
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut red or yellow bell pepper
  • ½ of a bunch Japanese chives (garlic chives) or regular chives, cut into 2-inch pieces (1 cup)

Instructions

  1. For dressing, in a large bowl whisk together yuzu ponzu, vinegar, ginger, and ¼ cup water.
  2. In a large pot of boiling water cook noodles according to package directions, adding carrots, bell pepper, and chives the last 5 minutes of cooking. Drain. Transfer noodle mixture to bowl with dressing; toss to coat.
  3. Serve warm or chilled. If noodles seem dry, toss with 1 to 2 tablespoons of water or vegetable broth before serving.

Comments (9)

(5 from 4 votes)
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merce7 days ago
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i really liked this recipe. i used spring onions instead of the chives, and ginger powder instead of freash because it was all i had, but it was great!

Laura8 months ago
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I thought soba was always supposed to rinsed after cooking

Lydia9 months ago
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This is -so- simple and tasty! I had feared it would be bland but that ginger and the yuzu ponzu are so flavorful. Wonderful little dish for a quick bite.

Theodore K Houston9 months ago
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Thank you.

Sarah9 months ago
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This was delicious! I added cannellini beans (meh) and bean sprouts (yum). The sauce was amazing! I added ground ginger since my husband doesn’t like anything too ginger-y and it was great.

Carolyn10 months ago
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So many of Forks Over Knives recipes contain a weird ingredient.
It would be more helpful if the would use ingredients that most cooks.had in the pantry.
Yusuf ponzu contains liquor and I doubt not available in local grocery stores.
It is so frustrating to try to make a lot of their recipes.

Laura Julian9 months ago
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I purchse ponzu sauce at my local grocery. It’s a lovely alternative to just using soy sauce.

Christine10 months ago
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It says in the article: “Tip: Yuzu ponzu is a Japanese condiment made with soy sauce, vinegar, and citrusy yuzu juice. Some blends contain bonito (fish) flakes, so check the label. No yuzu ponzu? Substitute a blend of 2 tablespoon lemon juice and 1 tablespoon each of tamari and lemon zest.

Claire10 months ago
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I completely agree. They could at least offer a reasonable substitute.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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