Light and Crunchy Soba Noodle Salad with Chili Crisp Dressing

Light and Crunchy Soba Noodle Salad with Chili Crisp Dressing

Crunchy fresh vegetables and cool soba noodles tossed in a flavourful Tia Lupita Salsa Macha Chili crisp dressing make for a wonderfully refreshing salad. Delicious and bold in flavour, it is a must for your next summer dinner party!

Gluten-Free, Vegan, Plant-Based
Serves: 4


For the dressing:

¼ cup avocado oil 

2 tablespoons Chili Crunch Oil

1 tablespoon sesame oil

2 tablespoons peanut butter 

1 tablespoon gluten-free tamari

1 tablespoon rice vinegar 

1 teaspoon brown sugar



For the salad:

200g buckwheat soba noodles 

1 large carrot, julienned

1 cup thinly sliced purple cabbage

½ red pepper, thinly sliced

½ cup cooked edamame 

2 green onions, thinly sliced

Cilantro, for serving



For the dressing:

Combine the avocado oil, chili crunch oil, sesame oil, peanut butter, tamari, rice vinegar, and brown sugar in a food processor or blender. Blend until smooth. Set aside. 


For the salad:

Bring a medium pot of water to a boil. Add the soba noodles and cook for 3-4 minutes or according to package directions. Once el dente, strain and rinse under cold water to stop the cooking process. 

Add the noodles to a salad bowl along with the carrot, cabbage, red pepper, edamame, green onion, and cilantro. Add the dressing, and mix well. Drizzle with extra Tia Lupita Macha Chili Crisp and serve. 

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