This easy and flavorful soba noodle salad is light and refreshing and can be adapted using any veggies or fruit you have on hand. The mango and pineapple add a tropical twist to this Asian-inspired dish.
With the warmer spring weather we’ve been having – we love spending our days outside so I like turning to simple meals that don’t take a lot of time to make but are still packed with flavor.
Not only do they take less than 5-6 minutes to cook – they are also packed with minerals, fiber and protein. I love that I can make a variety of dishes using what ingredients I have in my fridge and pantry. It’s the perfect vessel for using up any odds or ends left hanging around in your fridge.
Plus with their neutral earthy flavor, they’re great for absorbing any sauce or dressing you decide to toss on top.
I’m still dreaming of tropical flavors so I chopped up some fresh mango and a pineapple and threw in a few edamame beans for some protein.
Shredded carrots give this dish some color and crunch and a creamy avocado in salads always makes me smile 🙂
The sesame soy dressing with rice vinegar makes this dish light and flavorful and since our family enjoys a nice kick of spice, I added some sriracha as well but you can certainly leave that out if you prefer.
If you’re a fan of sweet, sour and spicy together – you will absolutely fall in love with this salad.
Make it a complete meal by pairing it with fish, chicken, seafood or grilled marinated tofu – or make this your own and switch out the veggies and fruit for whatever you have on hand.
You can enjoy this right away at room temperature or pop it in the fridge to chill out – it makes an easy and satisfying meal no matter how you serve it 🙂
Interested in other delicious Asian recipes? Check out Chicken Lo Mein Noodles
- 8 ounces dry soba noodles Japanese buckwheat noodles
- 1 cup shelled frozen edamame beans green soybeans
- 1 avocado peeled, sliced
- 1 large carrot shredded
- 1 large mango peeled and sliced
- 1 cup pineapple cored and diced
- 1/4 cup cilantro finely chopped
- 2 teaspoons toasted sesame seeds optional; for garnish
- 4 tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 2 tablespooons rice vinegar can substitute with fresh lime juice
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha or chili garlic sauce optional - leave out for a non-spicy version
- 1/2 teaspoon fresh ginger grated
- Bring a large pot of water to boil. Add the soba noodles and cook according to directions on the package or about 5-6 minutes. Toss in the edamame beans for the last 2-3 minutes of cooking. Drain into a colander and rinse with cold water while rubbing noodles gently to remove sticky residue. Drain well and set aside.
- In a small bowl, combine and whisk together the ingredients for the sauce.
- In a large bowl, toss together the soba noodles, edamame, carrots, mango, and pineapple. Pour in the dressing and toss to combine. Throw in cilantro and sesame seeds.
- Plate and add the sliced avocado on the side and sprinkle with more cilantro and sesame seeds if desired.
- Serve immediately or allow salad to chill in the refrigerator covered for an hour or two.