This Soba Noodle Salad is so hearty and fresh all at the same time. The noodles provide a filling amount of fibre, while the raw veggies add a lightness to the dish. I love drizzling the salad with a creamy sesame almond butter sauce to create an asian inspired dish.
Traditionally used in Japanese cuisine, soba noodles are an awesome alternative to wheat-based noodles. They’re made from buckwheat, which is the seed of the kasha plant. Don’t let the name fool you, buckwheat is not related wheat and is naturally gluten-free. Soba noodles are packed full of delicious nutrition and can be served hot or cold.
They’re naturally rich in high-quality protein, which is lacking in most noodles. A two-ounce serving of soba noodles contains about 8 grams of protein. The protein in soba noodles, along with its high fibre content, help slow the digestion of the carbohydrates. Slower digestion of carbs means more stabilized blood sugar levels. Buckwheat noodles are also a good source of fibre, calcium, iron, potassium, and B vitamins.
Fun fact? Soba noodles are a great prebiotic that become food for the good bacteria (probiotics) in your digestive system.
If you find the sauce too thick, add a touch more water. If you find it too thin add more almond butter.