• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • Shop
    • Gift Guides
    • Shop
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
Home » Vegan Recipes » Recipe: Tenderstem & Cucumber Soba Noodle Salad

Recipe: Tenderstem & Cucumber Soba Noodle Salad

June 8, 2016

Tenderstem & Cucumber Soba Noodle Salad
Jump to Recipe Print Recipe

20 Min Meals | Vegetarian & VeganIsn’t it funny how some things we usually eat hot also work really well cold, but others don’t?  Like cold pasta, (eg. fusilli or penne), in a salad is delicious, but somehow cold tagliatelle seems really wrong.  And cold tomato soup is gorgeous as gazpacho, but cold cauliflower soup sounds revolting.  Cold waxy potatoes in salad are wonderful, but cold chips are less so!

My point is that whilst I usually prefer my noodles hot, these gorgeous soba noodles work really, really well cold – they retain their bite and nutty flavour and are great for soaking up the flavours of punchy dressings, like this creamy and crunchy peanut and sesame one.

I’ve photographed this in plastic tubs because I can’t think of a better packed lunch for sweltering summer days like today.  The stir-fried tenderstem in ginger and garlic will stay really crunchy even after a few hours sitting around in a lunchbox, and the cool, crisp cucumber and nutty noodles work really well together.  The star of the show is the sesame, soy sauce and peanut butter dressing, which takes seconds to throw together but adds crunch, saltiness and a glossy finish in one go.

Tenderstem & Cucumber Soba Noodle Salad

Vegan

Tenderstem & Cucumber Soba Noodle Salad

Tenderstem & Cucumber Soba Noodle Salad

Kate Ford | The Veg Space
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Salad
Cuisine Asian
Servings 2 people

Ingredients
  

  • 200 g soba noodles
  • 2 tbsp rapeseed oil
  • 200 g tenderstem broccoli tips
  • 1 garlic clove, peeled and crushed (or 1 tsp lazy garlic)
  • 1 cm fresh ginger, peeled and grated (or 1 tsp lazy ginger)
  • half a cucumber
  • 3 spring onions
  • 1 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 1 heaped tbsp crunchy peanut butter

Instructions
 

  • Bring a large pan of water to the boil and add the soba noodles. Simmer for 5 minutes until tender, then drain and rinse thoroughly with cold water. Transfer to a large bowl.
  • Whilst the noodles are boiling, heat the oil in a small frying pan and add the ginger, garlic and broccoli. Cook over a medium heat stirring frequently for 10 minutes.
  • Meanwhile, use a potato peeler to shave off long strips of cucumber, and add these to the bowl with the noodles. Slice the spring onions finely and add these to the bowl.
  • In a mug or small bowl, whisk together the sesame oil, soy sauce and peanut butter into a dressing, and pour over the noodles, tossing to combine.
  • When the broccoli is cooked, divide the noodles between two plates (or lunchboxes) and top with the broccoli.
Tried this recipe?Let us know how it was!

 

 

Tower PinFor more noodle salad recipes from blogging friends, take a look at:

  • Ceri’s Warm Japanese Black Noodle Salad from Natural Kitchen Adventures
  • Nicola’s Easy Nutty Noodle Salad from Kitchen Sanctuary
  • Choclette’s Samurai Samphire Noodles with Miso Marinated Tofu from Tin & Thyme

or take a look at my:

Ultimate Vegan Pad Thai

Ultimate Vegan Pad Thai Noodles

30 minute takeaway challenge

Spicy Sesame & Edamame Noodles

Udon Noodles with Thai Coconut Vegetables

Udon Noodles with Thai Coconut Vegetables

.

.

.

.


Don’t forget to pin the recipe for later, or to share with friends → → → → →


Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

*Affiliate links

 


And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.

You might also enjoy....

  • Recipe: Vegan Mince Pies with Cream ‘Cheese’ PastryRecipe: Vegan Mince Pies with Cream ‘Cheese’ Pastry
  • Recipe: Grönsaksbullar (Vegan Swedish Meatballs)Recipe: Grönsaksbullar (Vegan Swedish Meatballs)
  • Recipe: Herby Giant Cous Cous with Asparagus and LemonRecipe: Herby Giant Cous Cous with Asparagus and Lemon
  • Recipe: Vegan Yule Log with Chestnut ButtercreamRecipe: Vegan Yule Log with Chestnut Buttercream
  • Recipe: Broad Bean, Fennel & Baby Carrot PilafRecipe: Broad Bean, Fennel & Baby Carrot Pilaf
  • Storecupboard Secrets: Tinned ArtichokesStorecupboard Secrets: Tinned Artichokes

Filed Under: Vegan Lunch Ideas, Vegan Main Courses, Vegan Recipes

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. The VegHog says

    June 8, 2016 at 8:46 pm

    Hi Kate!

    This looks fabulous! I really enjoy stir frys as cold lunches the next day, they are very suitable for that. I eat most of my lunches cold, as warm food during work somehow makes me very tired.

    Please link this alsi with Eat Your Greens, as it contains such beautiful greens! 🙂

    Reply
  2. Ceri Jones says

    June 8, 2016 at 8:54 pm

    I only recently got into noodle salads, really enjoy them! Even cold! Love the idea of using tenderstem – shows how versatile salads can be!

    Reply
  3. Gingey Bites says

    June 8, 2016 at 9:19 pm

    Love this! It’s perfect in plastic tubs as it’s exactly how I’d imagine eating it! Perfect packed lunch. Yum.

    Reply
  4. Diana says

    June 8, 2016 at 9:58 pm

    I’ve never tried soba noodles before, but after seeing this recipe I will have to! Noodle salads are great to pack to work!

    Reply
  5. Nicky says

    June 9, 2016 at 6:02 am

    These noodles sound amazing! I’m not a fan of peanut butter on it’s own, but I love it in dressings like this!
    So true about the hot and cold foods – I’d never though of it before.

    Reply
  6. Eb Gargano says

    June 9, 2016 at 8:59 pm

    I love this…such fab flavours and perfect for a packed lunch! Definitely pinning this on my must make board 🙂 Eb x

    Reply
  7. Jason Cruickshank says

    June 10, 2016 at 2:49 pm

    Mmmm. That noodle salad looks amazing!

    Reply
  8. Jacqueline Meldrum says

    July 3, 2016 at 7:10 pm

    I can over for a drool of this before. Thought I’d left a comment, but obviously not. Maybe I was on my phone. Just gorgeous Kate. Love it! Thanks for submitting it to No Croutons Required. The roundup is now live.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe.
Sign up to get new recipes by email

Privacy Policy

Popular Recipes

Vegan Victoria Sponge
Vegan Moussaka
Vegan Carrot Cake

Footer

About Kate

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

Recent Posts

  • Recipe: Vegan Pesto
  • Recipe: Vegan Waffles
  • Recipe: Vegan Soda Bread
  • Recipe: Vegan Mushroom Soup with porcini & thyme
  • Recipe: Vegan Red Velvet Cake

PRIVACY

Click here to read our privacy policy

Copyright © 2021 Kate Ford @ The Veg Space| All Rights Reserved | Privacy Policy

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.