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Soba Noodle Salad with Blueberries
Salads & Appetizers

Soba Noodle Salad with Blueberries

Yields:
4 servings

Ingredients

Vinaigrette:

  • 3 tbsp (45 ml) Soy sauce
  • 2 tbsp (30 ml) Fresh orange Juice
  • 2 tbsp (30 ml) Rice vinegar
  • 1 tbsp (15 ml) Vegetable oil
  • 1 tsp (5 ml) Sesame oil
  • 1 tsp (5 ml) Honey


Salad:

  • 4 cups (600 g) Soba/buckwheat noodles, cooked and cooled
  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • ¾ cup (100 g) Extra firm tofu or cooked chicken, cubed
  • ½ cup (65 g) Mandarin segments, chopped
  • ½ cup (50 g) Snap peas, chopped
  • ½ cup (50 g) Carrot, 1” long thin julienne
  • ¼ cup (30 g) Bell pepper, diced
  • 2 tsp (10 ml) Sesame Seeds-optional

 

Directions

  1. In a large bowl, whisk together all vinaigrette ingredients until combined.
  2. Add all the prepared salad ingredients and toss with the vinaigrette.
  3. Garnish with sesame seeds if desired.

If you're allergic to gluten, make sure that the noodles you use are made of 100% buckwheat flour, and not a mix of buckwheat flour and regular flour. 

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