Zucchini and carrots get julienned and tossed with soba noodles and a sesame dressing for a veggie packed noodle bowl that tastes amazing. Serve it as a side dish or top it with grilled tofu for a filling and balanced vegetarian meal!
It’s starting to feel like summer is winding down and cooler fall days are around the corner. While it’s still reaching sunny blazing HOT temps here in Indy, it still feels like such a bittersweet time of year. Just when markets and gardens start exploding with all of summer’s peak harvest fruits and veggies, labor day starts sneaking up and all things football and pumpkin takeover. But…summer is not over yet and we’ve still got time! So I bring you this AH-MAZING Sesame Soba and Vegetable Noodle Salad!
I LOVE it when I see a pasta salad at a gathering. And I especially love it when a pasta salad is packed with all kinds of goodness. For instance, different colors, textures, shapes and flavors. I’m definitely not a minimalist when it comes to what goes in salads!
This soba noodle salad recipe that I’m sharing is a pasta salad unlike any other pasta salad! It’s full of hearty and nutty soba noodles, colorful zucchini and carrots, and fresh herbs. And it all gets tossed in a creamy and delicious sesame sauce that packs a big flavor punch! Serve this pasta salad as a side. Or grill up a protein, like tofu, for a filling and balanced meal.
What are Soba Noodles?
You know those little bundles of brown-ish noodles that you typically see in the “international” section of the grocery? They’re made out of buckwheat flour and get wrapped in cute little strips of paper. Once they’re cooked, they become a super delicious, hearty and tender noodle that can take on sauce like its it’s job.
This noodle is, IMO, one of the most perfect noodles of all noodles. I love the long skinny shape, the texture, the flavor and how versatile it is. It’s amazing served in a hot soup, as a base for a stir-fry or chilled in a summer salad. Not only can this Sesame Soba and Vegetable Noodle Salad be eaten up straight up chilled, it’s great room temp or even warm.
What Else Is In This Sesame Soba & Vegetable Noodle Salad?
- Zucchini
- Carrots
- Cilantro
- Basil
- Toasted Sesame Oil
- Toasted Sesame Seeds
- Tahini
- Garlic
- Ginger
- Rice Vinegar
- Coconut Aminos
- Sriracha
- (Optional): Extra firm tofu
If you make this Sesame Soba and Vegetable Noodle Salad make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Print
Sesame Soba & Vegetable Noodle Salad
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Total Time: 20 minutes
- Yield: 6 to 8 Servings 1x
- Category: Side Dish
Ingredients
For the Noodle Salad:
4 oz. soba noodles, cooked according to package directions
EVOO
2 medium zucchini, julienned with a peeler or spiralizer
4 large carrots, julienned with a peeler or spiralizer
1/4 c. roughly chopped cilantro
1/4 c. roughly chopped basil
2 Tbsp. toasted sesame seeds
For the Sesame Dressing:
1/3 c. tahini
1 clove garlic, grated
1 Tbsp. grated ginger
2 Tbsp. rice vinegar
2 Tbsp. coconut aminos
1 tsp. sriracha
1 tsp. toasted sesame oil
2 to 4 Tbsp. water
Grilled tofu (optional):
1 (14oz.) package extra firm tofu
Coconut aminos
Toasted sesame oil
Instructions
- In a large skillet or cast iron pan, heat about 1 tsp. EVOO over medium high heat. Add the julienned zucchini and carrots. Saute for about 5 minutes or until just softened and lightly browned. Set aside.
- To make the sesame dressing, add the tahini through the sesame oil to a small bowl or jar. Add 2 tablespoons of water. Whisk until combined. Add additional one tablespoon of water at a time to reach desired consistency.
- In a large bowl, toss the soba noodles, veggies, cilantro, and basil with the sesame dressing. Garnish with sesame seeds. Place in the fridge to serve chilled or enjoy warm. Serve with optional grilled tofu.
- (Optional): For the grilled tofu, preheat your grill (or grill pan) to medium-high heat. Press your tofu: Place tofu block between two layers of paper towels (or a dish towel). Top with something flat like a small plate or small cutting board. Place something heavy, like a 28oz can of tomatoes or a heavy skillet, on top. Let sit for 15 minutes. This will gently squeeze the liquid out of the tofu into the towel.
- Slice the tofu into 1/2 to 3/4 inch slices. Bush your slices generously with coconut aminos and toasted sesame oil. Option to use a different marinade of your choice. Place the tofu on your grill and cook for 3 to 4 minutes or until grill marks appear on one side. Flip using a metal spatula or tongs and grill until for another 3 to 4 minutes or until grill marks appear. Tip: You may need to brush grill grates with additional oil to prevent sticking.
Keywords: soba noodles, pasta salad, sesame dressing, tahini, basil, zucchini, grilled tofu
