close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • 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.

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 (14)

(4.75 from 8 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Jennifer Lacroix3 months ago
Reply
Do you want to report this comment as inappropriate?

A 4.5 really. I used Trader Joe’s Yuzu sauce which may account for a different flavor than I expected. TJ’s yuzu sauce runs spicy, so I only used 1 TBS of it and added 2 TBS of Kikkoman soy sauce. It definitely dried out quickly sitting out for about 30 minutes, so I would try adding veggie broth next time. Overall, a very easy to make light meal.

Jenny4 months ago
Reply
Do you want to report this comment as inappropriate?

This is very bland – an easy way to add flavor is to add about 1/3 C soy sauce / Braggs aminos and a splash of rice wine vinegar and reduce water in peanut sauce. Also add a hot sauce or paste to the sauce if you like spice. I’d also add sliced ginger to the stir fry and top with green scallions and/or sesame Seeds. Or chat some fresh veggies and add those instead of using frozen. These steps don’t add much time to the recipe and make it much more flavorful. Sweet potato starch noodles are a good choice if you’re GF – can be found at Asian groceries and online. 99Market is usually cheaper than Amazon for Asian groceries.

Jenny4 months ago
Do you want to report this comment as inappropriate?

My bad, I was responding to a dif recipe but my phone somehow got me to this one! Whoops. But just to clarify 99Market is online and you can get ANY cool
Ingredient from them that may not be in your local store. Their shipping isn’t free, but you’ll still pay less than the $$$ prices charges by Amazon.

Amanda4 months ago
Reply
Do you want to report this comment as inappropriate?

This was absolutely amazing. It was simple and delicious. I found the ponzu at World Market and was so glad I did, it tastes so good, I’ll be able to use it in other recipes. This one is a keeper for sure!

merce12 months ago
Reply
Do you want to report this comment as inappropriate?

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!

Laura2 years ago
Reply
Do you want to report this comment as inappropriate?

I thought soba was always supposed to rinsed after cooking

Lydia2 years ago
Reply
Do you want to report this comment as inappropriate?

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 Houston2 years ago
Reply
Do you want to report this comment as inappropriate?

Thank you.

Sarah2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

Carolyn2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

Sara11 months ago
Do you want to report this comment as inappropriate?

Carolyn,

There are so many recipe sites that fit everyones level of cooking experience. What is lovely about this site is that they offer alternatives to ingredients that you may not find in your local store.

Just because something is hard, doesn’t mean it isn’t worth making.

Laura Julian2 years ago
Do you want to report this comment as inappropriate?

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

Christine2 years ago
Do you want to report this comment as inappropriate?

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.

Claire2 years ago
Do you want to report this comment as inappropriate?

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

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap