Soba Noodle Salad by @fitgreenmind

≈ 23 min

1 serving

🥒

100 g

Zucchini

🥕

70 g

Carrot

🫘

50 g

Tempeh

🫗

5 ml

Oil

🧂

0.75 g

Salt

🍛

1 g

Curry powder

🍜

75 g

Soba noodles

🍋

15 ml

Lime

🥢

5 ml

Soy sauce

🍯

5 ml

Agave syrup

💧

15 ml

Water

🌿

8 g

Mint

🌶️

2.5 g

Gochujang

  1. Chop
    • zucchini
    • carrot
    • tempeh

    Finely chop or thinly slice the zucchini, carrot, and tempeh.

  2. Heat
    • cooking oil

    Heat 1 teaspoon cooking oil in the frying pan over medium heat.

  3. Sauté
    • zucchini
    • carrot
    • tempeh

    Sauté the zucchini, carrot, and tempeh for about 5 minutes until softened.

  4. Season
    • salt
    • Zucchini
    • Carrot

    Season the vegetables and tempeh with salt and curry powder.

  5. Set
    • Zucchini
    • Carrot

    Remove the seasoned vegetable mixture from the heat and set it aside.

  6. Boil
    • water

    Bring a saucepan of water to a boil.

  7. Cook
    • soba noodles

    Cook the 75 g soba noodles according to the package instructions, about 4 to 6 minutes.

  8. Drain
    • soba noodles

    Drain the cooked soba noodles thoroughly in a colander.

  9. Combine
    • lime juice
    • soy sauce
    • agave syrup

    Combine lime juice, soy sauce, agave syrup, water, chopped mint, and gochujang in a mixing bowl.

  10. Stir
    • lime juice
    • soy sauce
    • agave syrup

    Stir the dressing until the gochujang is fully dissolved.

  11. Add
    • soba noodles
    • zucchini
    • carrot

    Add the drained soba noodles and sautéed vegetable mixture to the dressing.

  12. Toss
    • Zucchini
    • Carrot
    • Oil

    Toss everything until evenly coated, then serve immediately.

Soba Noodle Salad by @fitgreenmind

≈ 23 min

1 serving

🥒

100 g

Zucchini

🥕

70 g

Carrot

🫘

50 g

Tempeh

🫗

5 ml

Oil

🧂

0.75 g

Salt

🍛

1 g

Curry powder

🍜

75 g

Soba noodles

🍋

15 ml

Lime

🥢

5 ml

Soy sauce

🍯

5 ml

Agave syrup

💧

15 ml

Water

🌿

8 g

Mint

🌶️

2.5 g

Gochujang

Preparation Steps

  1. Step 1/12

    Finely chop or thinly slice the zucchini, carrot, and tempeh.

    🥒zucchini
    🥕carrot
    🫘tempeh
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 1 teaspoon cooking oil in the frying pan over medium heat.

    🫗cooking oil
    🍳frying pan
    🥄measuring spoons

  3. Step 3/12

    Sauté the zucchini, carrot, and tempeh for about 5 minutes until softened.

    🥒zucchini
    🥕carrot
    🫘tempeh
    🍳frying pan
    🥄spatula

  4. Step 4/12

    Season the vegetables and tempeh with salt and curry powder.

    🧂salt
    🍛curry powder
    🍳frying pan
    🥄measuring spoons
    🥄spatula

  5. Step 5/12

    Remove the seasoned vegetable mixture from the heat and set it aside.

    🍳frying pan
    🥄spatula

  6. Step 6/12

    Bring a saucepan of water to a boil.

    💧water
    🍲saucepan

  7. Step 7/12

    Cook the 75 g soba noodles according to the package instructions, about 4 to 6 minutes.

    🍜soba noodles
    🍲saucepan

  8. Step 8/12

    Drain the cooked soba noodles thoroughly in a colander.

    🍜soba noodles
    🧺colander

  9. Step 9/12

    Combine lime juice, soy sauce, agave syrup, water, chopped mint, and gochujang in a mixing bowl.

    🍋lime juice
    🥢soy sauce
    🍯agave syrup
    💧water
    🌿mint
    🌶️gochujang
    🥣mixing bowl
    🥄measuring spoons

  10. Step 10/12

    Stir the dressing until the gochujang is fully dissolved.

    🍋lime juice
    🥢soy sauce
    🍯agave syrup
    💧water
    🌿mint
    🌶️gochujang
    🥣mixing bowl
    🥄spatula

  11. Step 11/12

    Add the drained soba noodles and sautéed vegetable mixture to the dressing.

    🍜soba noodles
    🥒zucchini
    🥕carrot
    🫘tempeh
    🥣mixing bowl

  12. Step 12/12

    Toss everything until evenly coated, then serve immediately.

    🥣mixing bowl
    🥄spatula

Composition

Ingredients

Types

Vegetables, Plant-based protein, Soy products, Seasonings, Grains, Noodles, Condiments, Sweeteners, Liquids, Herbs

Ingredients

Zucchini, Carrot, Tempeh, Oil, Salt, Curry powder, Soba noodles, Lime, Soy sauce, Agave syrup, Water, Mint, Gochujang

Notes

Oil (for sautéing, amount not given), Salt (to taste), Curry powder (to taste), Lime (juiced), Agave syrup (or maple syrup), Mint (chopped)

Allergens

Soy, Buckwheat, Gluten

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

500 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 69g, Fat: 17g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 720mg, Iron: 4mg, Calcium: 105mg, Magnesium: 95mg

Vitamins

Vitamin A: 620µg RAE, Vitamin C: 25mg, Vitamin K: 65µg, Folate: 75µg

Preparation

Time Information

Preparation

15 minutes

Cooking

8 minutes

Overall

23 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, saucepan, colander, mixing bowl, measuring spoons, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese, Korean

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Chewy, Crisp, Saucy

Flavors

Savory, Tangy, Sweet, Spicy, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before eating), freezer : 30 days (Not recommended because cooked soba noodles and zucchini may become soft after thawing,Freeze only if necessary in an airtight container)