The soba noodle obsession continues my friends. These noodles are SO easy to make and they’re a nutritional powerhouse. Soba noodles are made with buckwheat flour and have a pretty amazing amount protein and fiber for noodles. They also just taste amazing to me.
I love making asian-inspired dishes with them like those soba noodle spring rolls from a few weeks ago. And now I have been making soba noodle salads for lunch a lot. The best part is they cook for like 5 minutes depending on which brand you buy.
That is why this entire meal is ready in 10 MINUTES! Like hello easy and delicious meal.
I am a sucker for any ginger type dressing (especially Sweet Green’s) and finally made my own at home. It goes SO well with soba noodles and the toppings I used in this salad. I always joke I need an IV of ginger dressing because I use it on everything!
The dressing is made with fresh mango (you can probably get away with frozen), chili sauce, sesame oil, ginger and Zevia! Zevia launched a new line of energy drinks and their Mango Ginger bubbly is damn GOOD. These beverages are all about clean energy. Finally an “energy drink” that isn’t made of pure crap. They don’t have any artificial sweeteners or yucky stuff in them! Just like their traditional Zevia line. Plus Zevia Energy Mango Ginger adds such a perfect kick to the dressing. I have been experimenting with it in the kitchen besides drinking it.
My friends also came over this weekend and we made some awesome cocktails with Zevia Energy drinks too. Bye bye red bull & vodka, hello Zevia!
I made a huge batch of this 10-minute Soba Noodle Salad on a Sunday and it was so good to have for lunch for the week. It stays fresh too for about 5 days and it’s a really satisfying meal. You can also add some tofu, shrimp or chicken on top for extra protein!
Mango Ginger Dressing
- 1/2 cup fresh mango
- 1 teaspoon chili sauce
- 2 teaspoons water or more if needed
- 3 teaspoons sesame oil
- 1/2 teaspoon fresh ginger
- 2 tablespoons Mango Ginger Zevia Energy
- 3/4 cup cooked soba noodles
- 1 zucchini
- 1 tablespoon sesame seeds
- 1 avocado, sliced
- 1 carrot, shredded
- 3 tablespoons unsalted peanuts
- Cilantro for garnish
- Blend together dressing ingredients in food processor or blender until creamy
- Pour into a small container and set aside
- Rinse cooked soba noodles under cold water in a strainer and begin making zoodles
- Spiralize zucchini and sauté for about 3 minutes (you don't want it to be over cooked)
- In two bowls split soba noodles, zoodles, and remaining ingredients
- Enjoy immediately! You can save remaining dressing for about 5 days, store in fridge in airtight container
Thank you Zevia for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!