Green Tea Noodle Salad: Bring Spring Into Your Kitchen!


Everything’s coming up green outside, including a bounty of beautiful produce. Spring brings not only a change of weather, but a desire for lighter, more vibrant meals. And we’ve got the ideal recipe for all you foodies, courtesy of one of our favorite vegan bloggers. Erin, from Olives for Dinner, was kind enough to share a simple and delicious noodle salad recipe that’s representative of springtime.

Green Tea Noodle Salad
Contributed by Erin from Olives for Dinner

This past winter, my kitchen was filled with the aromas of bread, piping hot soups and anything that required frequent stirring while standing over a hot stove. I like that these things are heavy, comforting and always hit the spot, especially on those frigid days when simply going outside seems like a daunting task. But with winter receding into the background and signs of spring emerging a bit more each day, I want foods that are clean, crisp, light… and green.

It was this craving that inspired me to create a dish that reflects and celebrates this sense of freshness and renewal that’s in the air right now. To do that, I selected an array of green ingredients, which included cha soba noodles, crisp edamame, fresh kale and sliced scallions, then assembled them together and added in some chickpeas for a color contrast and to add a creamy element into the dish. This vibrantly fresh noodle salad is then finished off with a drizzle of an Asian-inspired sauce that offers a balance of sweetness and brightness, with just a hint of acidity.

Green Tea Noodle Salad
Recipe type: Entree, Salad
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
Bring spring into your kitchen with this medley of flavors, colors and aromas!
For the Sauce
  • ⅔ C. Mirin
  • 4 T. Soy Sauce
  • 2 T. Toasted Sesame Oil
  • 2 T. Raw Agave Syrup
  • 3 tsp. Rice Vinegar
For the Noodles
  • 7 oz. Green Tea or Regular Soba Noodles
  • 1 C. Minced Fresh Kale
  • ½ C. Frozen and Shelled Edamame (soaked in warm water for a few minutes then drained)
  • ½ C. Canned Chickpeas, Rinsed
  • 1 Scallion, Very Thinly Sliced
  • 1 T. each of Black and White Sesame Seeds
To Make the Sauce
  1. Whisk together all of the sauce components in a small bowl. Set aside.
To Make the Noodles
  1. Boil according to the package instructions. Rinse well under cold water and drain. Transfer to a large bowl and toss with the kale, edamame and chickpeas.
To Serve
  1. Transfer the noodles to two bowls and garnish with the sliced scallion and sesame seeds, drizzling the desired amount of sauce over the top.

About Erin Wysocarski, Our Blogger Friend

Erin Wysocarski is the creator, recipe developer, food stylist and writer for Olives for Dinner, while her husband, Jeff, photographs all of the food on the blog. When she’s not blogging, she’s either reading the latest issue of Bon Appétit, hanging out with her cat, Nimrod, or rummaging through the grocery store aisles in Boston’s Chinatown. Read more here.

Contact Erin

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  1. This is tagged healthy but soba noodles come in at a high calorie count. I sub. Dreamfield pasta which cuts the card. count reducing the sugar spike. Looks like a great recipe.

  2. That looks delicious, Erin! The savory mirin sauce is very versatile for these types of noodle dishes! I’ve never thought of adding chickpeas to my Asian noodle dishes, but that’s a great idea instead of using tofu or water chestnuts.

  3. Kim

    Going to make this salad this week! I forgot the kale though so might just sub spinach!

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