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Top down view of broccoli noodle salad with shredded vegetables in blue bowl.
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Broccoli Noodle Salad with Hoisin Dressing

This broccoli noodle salad is an easy Asian-inspired dish made with tender soba noodles, crunchy broccoli and a 4-ingredient sweet and zesty dressing for a quick, light and delicious vegan meal. Ready in only 20 minutes!
Course Lunch, Main, Salad
Cuisine Asian Fusion
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 323kcal
Author Monika Dabrowski

Equipment

  • Pot and strainer
  • Non-stick pan
  • Grater
  • Julienne peeler optional

Ingredients

  • 1 broccoli medium
  • 4.23 ounces soba noodles
  • ⅓ teaspoon garlic granules
  • 2 scallions/spring onions finely chopped
  • ½ cup cashew nuts
  • 1 carrot small, peeled, julienned
  • 1 tablespoon sesame seeds
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon rice bran oil
  • cilantro/fresh coriander for garnish
  • sea salt add to taste

For the Dressing

  • 2 tablespoons hoisin sauce
  • 1½ tablespoons rice bran oil or another neutral tasting oil
  • 1½ tablespoons rice vinegar
  • 2 teaspoons ginger peeled, grated
US Customary - Metric

Instructions

  • Prepare noodles: Boil the noodles in salted water according to package instructions (or soak, instead, if applicable). Strain, rinse under cold water and set aside to drain thoroughly. Stir through ½ teaspoon of toasted sesame oil and set aside.
    TIP: As an option, you can break some of the noodles before boiling to get rid of some of the long strands.
  • Make dressing: Whisk together the dressing ingredients and set aside.
  • Prepare broccoli: Separate the florets from the stalk. Cut larger florets into bite-size pieces and set aside. Peel the broccoli stalk to remove the tough outer layer and cut the stalk into thin strips using either a julienne peeler (as I have done) or knife. Julienne the carrot and set aside.
  • Cook broccoli: In a large non-stick pan heat a tablespoon of oil, add the broccoli florets, season lightly with salt and add the garlic granules. Cook over a medium heat for 4-5 minutes until a little softened but still quite crunchy and bright green, stirring often. Stir in some of the sesame seeds, remove from the heat and transfer the broccoli to a bowl (to stop the cooking process).
  • Assemble: To a large shallow bowl add the noodles and top with broccoli florets then scatter the scallions, julienned broccoli and carrot, cashew nuts and a handful of cilantro leaves over the salad. Add the rest of the sesame seeds and drizzle over (some of) the dressing. Enjoy!
    TIP: I recommending reserving some of the dressing to add to individual portions.

Notes

  • To save time prepare the broccoli and make the dressing while you are waiting for the noodles to boil.
  • Cook the broccoli florets no longer than 4-5 minutes. They should still be crunchy and have a vivid green colour. You can either cool them completely or add them warm into the salad.
  • You can prepare the noodles and vegetables the night before (as per Instructions), but add the dressing at serving.
  • You can also make the dressing ahead, store in a small jar and refrigerate it for up to 3 days. Shake before use.
  • This nutritious broccoli noodle salad is best served immediately.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 44g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 431mg | Potassium: 754mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3555IU | Vitamin C: 138mg | Calcium: 120mg | Iron: 4mg