Vegan Buckwheat Soba Noodle Salad
This refreshing cold noodle salad combines nutty buckwheat soba with a vibrant herb pesto made from fresh coriander, mint, ginger, and garlic. The creamy avocado chunks and toasted seeds add richness and crunch, while the Asian-inspired dressing brings bright, zesty flavors. Perfect for warm weather meals, lunch boxes, or as a light dinner that can be prepared ahead. The combination of cooling herbs and satisfying noodles makes this an ideal dish for summer entertaining or meal prep.
Ingredients
- 1 small bunch coriander
- 1 hot red chili
- ¾ ounce fresh root ginger, thumb-sized piece
- 1 clove garlic
- 1 tablespoon mint leaves
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- 1 tablespoon lemon or lime juice
- 1 tablespoon agave syrup
- 1 ¼ cups dried buckwheat soba noodles
- 9 cups boiling water
- 1 teaspoon salt
- 2 ripe avocados
- 4 tablespoons sunflower seeds
- 4 tablespoons pumpkin seeds
Instructions
- 1
Rinse coriander and shake to remove water
- 2
Roughly chop coriander including stalks and put into blender with chili
- 3
Grate ginger and garlic and add to blender with remaining pesto ingredients
- 4
Blend to smooth sauce and scrape into large bowl
- 5
Cook noodles in boiling salted water for 6 minutes
- 6
Drain noodles and refresh under cold running water
- 7
Toss noodles with sesame oil in bowl
- 8
Cut avocados in half, remove stone and peel
- 9
Cut avocado flesh into small cubes and add to pesto bowl
- 10
Heat dry frying pan and toast sunflower and pumpkin seeds over medium-high heat for 30 seconds until they pop
- 11
Tip toasted seeds into bowl to cool
- 12
Add noodles to pesto and avocado and toss to mix
- 13
Divide between serving plates and sprinkle with toasted seeds
- 14
Garnish with coriander leaves before serving
Tips
Toast the seeds until they just start to pop and smell fragrant for best flavor and crunch.
Refresh the cooked noodles thoroughly under cold water to stop cooking and achieve the right texture.
Make the pesto ahead and store covered in the refrigerator for up to 2 days before assembling.
Good to Know
Refrigerate assembled salad for up to 2 days, though avocado may brown slightly.
Pesto can be made 2 days ahead. Toast seeds and cook noodles up to 1 day ahead, store separately.
Serve chilled or at room temperature. Best consumed within 2 hours if avocado is added.
Common Mistakes
Don't skip refreshing noodles under cold water to avoid mushy texture.
Toast seeds just until fragrant to prevent burning and bitter taste.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the avocado?
Yes, the salad works well without avocado. Add extra seeds or cubed cucumber for crunch and freshness instead.
What if I can't find soba noodles?
Rice noodles or whole wheat spaghetti work as substitutes. Cook according to package directions and refresh under cold water.
How long will this keep in the refrigerator?
The assembled salad keeps for 2 days refrigerated, though the avocado may brown slightly. Store components separately for longer storage.