Healthy Green Soba Salad

Every week, I strive to cook something completely vegetarian. After I saw this recipe by Feasting at Home on Pinterest, I decided to make my own version with leftover ingredients. I love how quickly this meal comes together and each ingredient adds something to the dish. It’s great on its own or with a protein like chicken or tofu and can be enjoyed warm or chilled. Also, feel free to swap the ingredients with anything else that’s green. I’ve made it with asparagus, bok choy, snap peas, broccoli, brussel sprouts… the options are endless!



Healthy Green Soba Salad


  • 8 oz. soba noodles

  • 1 bunch Chinese greens like yu choy or gai lan, sliced
  • 1 bunch broccolini, sliced
  • Soy sauce
  • Chili oil
  • Garnishes: green onion, cilantro, toasted sesame seeds, fried garlic


  • Ponzu sauce
  • Sesame oil
  • Rice Vinegar
  1. Boil water and cook the soba noodles according to directions. Drain and rinse with cold water (add ice cubes if needed), then set aside.
  2. Meanwhile, saute veggies in soy sauce and a spoonful of chili oil.
  3. To make the dressing, pour a splash of ponzu sauce, sesame oil, and rice vinegar in a large bowl.
  4. When you’re ready to serve, quickly toss the noodles in the dressing and serve on a plate. Top with sauteed veggies and garnishes.

For a nicer presentation, I like to twirl the noodles around a fork to create mini bundles. Also, be careful not to add too much dressing or else the noodles will become soggy and salty (remember, the veggies have been sautéed in soy sauce so it’s already pretty flavorful). Enjoy!