Warm Soba Noodle Vegetable Salad Recipe

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  • Dairy-free
serves: 4
Prep: 10 min
Cooking: 15 min

Buy Leon: Fast Vegetarian (£20; Conran Octopus)


  • 250g wheat-free soba noodles
  • 300g broccoli florets
  • 1
  • /
  • 2
  • savoy cabbage, cored and shredded
  • For the dressing:
  • 120g smooth peanut butter
  • 1 tbsp soy sauce
  • 2 tbsp warm water
  • 2 tbsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • pinch of salt
  • pinch of freshly ground black pepper


  • Blend all the dressing ingredients together in a food processor or in a bowl using an immersion blender. Season with salt and freshly ground black pepper.

  • Bring a large pan of salted water to the boil. Add the soba noodles and cook for about 9 minutes, until almost ready, then tip in the vegetables and cook for anther 2 minutes. Drain, then transfer to a serving bowl and toss with the dressing while still hot. Serve.

Top Tip for making Warm Soba Noodle Vegetable Salad

This dressing also makes a good dip for grilled vegetable brochettes and kebabs.

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(30 ratings)
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