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Soba Noodle Spinach and Carrot Salad

Published: September 16, 2016 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 4
Soba Noodle Spinach and Carrot Salad
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Average Rating: 4 | Rated By: 3 users

Soba noodles are made from buckwheat. Despite the misleading name, buckwheat is not wheat it is a fruit seed. This is a great substitute for those that must follow a gluten free diet. Buckwheat has a rich nutty flavour and is easier to digest than a grain. These traditional Japanese noodles are packed with fiber and protein, making it a great addition to salads or vegetarian recipes. Next time you crave pasta add some buckwheat noodles to your favourite salad. Enjoy this tasty soba noodle spinach and carrot salad with a twist of Asian flavour

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Ingredients

  • 9 oz. gluten free soba noodles
  • 3 Tbsp. fresh lime juice or rice vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. gluten free tamari sauce
  • 2 tsp. agave nectar
  • 1 tsp. sesame oil
  • 1 tsp. fresh minced ginger
  • 1 garlic clove, minced
  • 1 cup thinly sliced green onions
  • 2 grated carrots
  • 6 oz. baby spinach leaves
  • 1 Tbsp. black sesame seeds

    • Instructions

  • Cook the noodles according to package directions, and then rinse with cold water until the noodles are cold. Drain and set aside
  • Whisk the lime juice, olive oil, tamari sauce, agave, sesame oil, ginger and garlic
  • In a large bowl toss noodles, onions, and carrots with the dressing and refrigerate for one hour or overnight
  • Just before serving, toss the noodles with spinach and sesame seeds


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