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I make this cold soba noodle salad all the time! My whole family loves it, it’s easy to make, and boy, is it delicious. Soba noodles are satisfying and hearty, and this is definitely one of my favorite easy vegan entrees to make all year.
What about these “mushroom scallops” though?
You guys know how much ya girl loves mushrooms. What can you not do with this wondrous creation? Mushroom scallops are one of the easiest foods in the world to make. You slice some king oyster mushrooms, brush a simple marinade over them, and sear them in a skillet on both sides. It’s that easy, and the result: tender juicy morsels with a wonderful chewiness reminiscent of scallops. Divine!
Vegan scallops are super versatile. They mingle well with a wide variety of flavors, and I especially love them served over cold soba noodle salad. I should also mention that they are quite nutritious. King oyster mushrooms (aka trumpet mushrooms) are a good source of niacin, vitamin D, riboflavin, and folate. I buy this brand of mushrooms at my local Korean grocery store.
What is soba?
For the uninitiated, soba is a type of Japanese noodle made with buckwheat flour. Buckwheat has a nutty flavor, and it’s a good source of fiber and protein. If you look at the nutrition label, you’ll notice these noodles are high in carbs, but it’s complex carbohydrates, making them a more wholesome and nutrient dense option compared to noodles made with refined white flour. I love them! They cook quickly and shine in hot or cold noodle recipes. However, this cold soba noodle salad is my favorite way to eat them.
The highest quality and best tasting soba is often made with 100% buckwheat flour. Buckwheat is gluten free, so that variety will be your best bet if you avoid gluten. Soba made with only buckwheat flour does tend to be more expensive, so keep that in mind when you’re shopping.
While soba is usually always vegan, I have seen a soba sold at Sprouts that contains eggs. Double check the ingredients.
Watch: Amazing Vegan Noodles
How to make cold soba noodle salad
- Start by preparing the soba noodles. Boil water and cook the noodles for about 6 minutes, until tender or al dente. Drain the noodles and rinse them with cold water to stop the cooking.
- Make the sauce/marinade. For this you’ll simply combine soy sauce, rice vinegar, maple syrup, and sesame oil. Oh, and garlic!
- Prepare the king oyster mushrooms by slicing off the tough bottom parts, then cutting the mushroom into 1 inch thick rounds. Use a paring knife to gently score each side in a checkered fashion. Then brush the mushrooms with the marinade.
- Chop the veggies. Use a julienne peeler to create thin slices of carrot. Thinly slice a red bell pepper and green onion.
- Cook the veggies and mushrooms separately. Cook the vegetables first, then remove them from the heat. This will give them time to cool, and now you can cook the mushrooms in a nicely seasoned pan.
- Toss and serve!
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There is so much to love about this vegan cold soba noodle salad:
- Delicious
- Easy-to-make
- Nutritious
- Perfect for meal prep––the flavors get better on day 2 and 3
- Wonderful for the whole family––my toddler loves this dish
Don’t miss these other vegan noodle recipes:
Vegan Japchae-style Sweet Potato Starch Noodles
Sweet Potato Noodles with Tangy Almond Sauce
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Cold Soba Noodle Salad with Mushroom "Scallops"
Ingredients
Sesame Sauce
- ¼ cup soy sauce or tamari
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 garlic clove, minced
- 2 tbsp cold water
Soba Noodles and Vegetables
- 12 oz king oyster mushrooms, about 3 large
- 8 oz soba noodles, 2 bundles
- 1 tsp toasted sesame oil, for tossing
- 2 tbsp neutral oil, such as avocado or grapeseed, divided
- 3 green onions, white and light green parts chopped, dark green parts reserved for garnish
- 1 large red bell pepper, thinly sliced
- 2 large carrots, julienned
- Sesame seeds, for garnish
Instructions
- Whisk the soy sauce, maple syrup, rice vinegar, 1 tbsp sesame oil, and garlic in a small bowl. Transfer 3 tablespoons to a separate bowl for the mushrooms. Whisk the cold water into the remaining sauce and set both aside.
- Trim the tough bottoms off the mushrooms and cut the stems into 1-inch-thick rounds. Score both cut sides in a shallow crosshatch, about ⅛ inch deep — don't cut through. Brush all over with the reserved 3 tablespoons of sauce and set aside.
- Bring 3 quarts of unsalted water to a boil. Add the noodles and cook for 5 to 6 minutes, or according to package directions, until tender with a little bite.
- Drain the noodles and rinse under cold running water, rubbing gently by hand to wash off the surface starch, until fully cooled. Shake off the remaining water and toss the noodles with one teaspoon of sesame oil so they don't stick. Set aside.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat. Add the chopped green onion whites, bell pepper, and carrots and cook, stirring, until crisp-tender, 4 to 5 minutes. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon of oil in the skillet over medium-low heat. Add the mushrooms, scored side down, and cook undisturbed until deeply golden, about 5 minutes. Flip and cook 4 to 5 minutes more, until browned and tender all the way through.
- Add the noodles and vegetables to a large bowl, pour over the sauce, and toss well to coat. Divide among four bowls, top with the mushrooms, and garnish with the reserved green onion tops and sesame seeds.
Notes
- Soba noodles. 100% buckwheat soba is gluten-free and has the deepest flavor, but it's pricey and more delicate. A buckwheat-and-wheat blend is cheaper, sturdier, and works beautifully here.
- Rinse the noodles well. Soba releases a lot of starch. Rinse until the water runs clear to keep the salad from turning gummy.
- Room temperature or cold. Both are good. If you make the salad ahead, the noodles firm up in the fridge — loosen them with a splash of water or a drizzle of soy sauce before serving.
- Make ahead. The sauce keeps for 5 days in the refrigerator. It does not freeze well.
Nutrition
She did it again! Definitely a repeat meal for our house. Super quick, simple and delicious.
Recently discovered your page (I’m a newbie vegan) and I absolutely love your recipes! Have you thought of adding nutritional facts to your recipes? This would help so much with our meal planning, kindly consider.
I made this last night and it was delicious! It was also easy and quick to make. My kid called dibs on the leftovers for lunch. This means I’ll make it again for sure. (I didn’t see the garlic mentioned so I put it into the marinade, not the vegetable stir fry.)
Very tasty. The scallops are amazing!
Thank you so much!