Healthy Vegan Noodles | COLD soba noodle salad + HOT glass noodles
RECIPES BELOW
Which of these noodle recipes are you trying first? I really can't choose a favorite. They're both so yummy ????????????
???? HOT Vegan Japchae-style sweet potato glass noodles:
❄️ COLD Vegan Soba noodle salad with Mushroom Scallops:
Thanks for tapping that like button and subscribing to my channel. New videos every week ✌????❤️ Follow me on Instagram @sweetpotatosoul for daily recipes, more videos, and more vegan tips!
My camera gear
Canon R6 Mirrorless
Canon RF 24-70mm f/2.8 lens
Canon 5D Mark II
Canon EF 50mm
Manfrotto tripod
Manfrotto tripod head
Some of the links above are affiliate links. I will receive money if you use my link. It will not affect the price you pay, but it does support my channel. Thank you!!
•
•
•
For great free vegan recipes and inspiration visit:
Keep in touch!!
Facebook
Twitter
Instagram
Pinterest
5 Must-Try Soba Noodle Recipes!
Five Ways to Make Soba Noodles! Soba noodles are made from buckwheat most commonly eaten cold with a mentsuyu dipping sauce. Here are five other ways to prepare soba noodles including soba with grated yam (tororo), pork and daikon, salad with crispy vegetables, a Korean-inspired version and a take on chirashi-zushi.
How to make onsen tamago (hot spring eggs):
More Cold Noodle Dishes:
More List Videos:
Tororo Soba:
½ of nagaimo (yam)
1 pack of natto
Mentsuyu*
Buta Oroshi Soba:
150-200g of pork
2 tsps each soy sauce, sake, sugar
¼ of a daikon, grated
Long green onion sliced
Ra-yu chili oil
Sesame oil
Mentsuyu*
Soba Salad:
1 seedless cucumber
1 carrot
¼ daikon
¼ red cabbage
1 myoga (Japanese ginger)
5-6 shisho leaves
Sesame/soy Dressing*
Bibim Soba:
1 bag of bean sprouts
Chili oil
5-6 cloves of garlic
½ cup of frozen spinach
1 carrot
½ cup of kimchi
200g/10oz of ground meat
1 tbsp of gochujang
2 tbsps soy sauce
2 tbsps sake
1 tbsp mirin
2 tsp of sugar
1 tbsp sesame seeds
2 tsp of sesame oil
Chirashi Soba:
3-4 dried shiitake
2 eggs
1 seedless cucumber
Mitusba
Daikon sprouts
Flaked salmon
Boiled shrimp
Salmon roe
Wasabi
Mentsuyu*
Mentsuyu Recipe:
4 tbsps of soy sauce
4 tbsps of mirin
200ml (0.85 oz) of water
1 tsp of dashi
1 tsp of sugar
Sesame Dressing:
4 tbsps of soy sauce
4 tbsps of vinegar
2 tbsps of sesame oil
2 tbsps of mirin
1 tsp of sugar
1 tbsp of sesame seeds
Follow me on Instagram:
Full recipes on Facebook:
0:00 A Slippery Acquired Taste
2:02 Meaty & Satisfying
3:16 How about a Salad?
5:08 Korean-Inspired
7:35 Is it sushi or soba?
Please subscribe for more Japanese home cooking recipes!
Thanks for watching!
Cold Soba in Cucumber Cups (Vegan & Low Salt!)
INGREDIENTS
2 cucumbers, peeled and sliced into 1” slices
3 oz. soba noodles
2 tablespoons rice wine vinegar
1 1/2 tablespoons coconut aminos
1 tablespoon sesame oil
2 green onions, sliced thinly
DIRECTIONS
1.) Using a melon baller or small spoon or knife scoop out the seeds from the sliced cucumber leave the bottom side in tact. *You can reserve the seeds for salads or another dish.
2.) In a small bowl add in the coconut aminos, rice wine vinegar and sesame oil; whisk to combine and set aside.
3.) Cook soba noodles according to the package directions on the box, immediately rinse with cold water and place in a large bowl.
4.) Add about half of sauce and half of green onions into the large bowl with the noodles and mix well.
5.) Twirl the noodle mixture into the cucumber cups.
6.) Pour rest of the sauce by pouring into each cup and garnish with rest of the green onions and seasonings of choice.
EAT and ENJOY!!!!
Stay cool with soba noodles! ????
staying soba ????????— this cold miso sesame soba with pickled cucumbers, avocado + radish is refreshing + easy to make!
miso sesame soba ingredients //
• 2 Persian cucumbers, sliced
• salt
• 1/2 tsp sugar
• 1/2 tbsp rice vinegar
• third of a lemon wedge
• 3/4 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp white miso paste
• 1/2 avocado, sliced or cubed
• grated japanese radish (daikon)
• 8 oz. of soba noodles (1 package/handful)
I riffed off @hettymckinnon’s cold soba recipe here and highly recommend checking out her page for more delicious recipes! ☺️????
Soba noodle salad with marinated cucumbers, sesame and avocado | The Home Cook | ABC Australia
Subscribe ✅ and tap the notification bell ???? to be delivered Australian stories every day:
When the warm weather arrives, there is nothing more satisfying than a chilled soba noodle salad. Here, the lovely vinegary crunch of marinated cucumbers and smooth, velvety avocado is a wonderful surprise next to the earthy soba noodles.
Recipe by Hetty McKinnon
Ingredients - Method, and tips here:
Join the ABC Australia community on social media!
Facebook:
Twitter:
Instagram:
This is an official Australian Broadcasting Corporation YouTube channel.
********
Contributions may be removed if they violate ABC's Online Conditions of Use (Section 3).
#everydayrecipes
Cold Soba Noodle Salad | Easy dinner recipes | One Hungry Mama
SUBSCRIBE for videos every Tuesday!
For more easy healthy recipes, check out my cookbook, MAKE IT EASY:
This refreshing cold noodle recipe is the perfect cool-down meal for the dog days of summer. Even better, it's completely make-ahead!
Cook the soba noodles up to three days before you serve and make the dressing up to 5 days ahead. Then, when you need an easy, no-cook dinner, put this together with some raw fresh veggies. And dinner is done.
This also makes a great packed lunch, so consider keeping all these ingredients on hand for back-to-school too!
To make this, you'll need soba noodles (I use about a 1 lb of uncooked soba for every 4 people), your favorite raw veggies (I like shredded carrots, thinly sliced red peppers, and sliced cucumbers), and this all purpose Peanut Sauce for dressing:
3 scallions, white and green parts, trimmed and roughly chopped
¾ cup smooth peanut butter
½ cup hoisin sauce (store-bought or homemade:
juice of 1 lemon
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
sriracha or your favorite hot sauce
1. Add all of the ingredients to a food processor. Process until smooth, adding water, 1 tablespoon at a time (up to ¼ cup), as needed to thin the sauce. Use immediately, or sore in an airtight container in the fridge for up to 5 days.
OHM on Facebook:
OHM on Instagram:
OHM on Pinterest:
OHM on Twitter:
OHM on Snapchat:
SUBSCRIBE: