Description
A vibrant and refreshing Sesame Chili Cold Soba Noodle Salad featuring a creamy, spicy sesame dressing, crunchy cabbage slaw, and your choice of smoked tofu or edamame for protein. Perfectly chilled soba noodles are tossed in a tangy lime and tamari dressing, then layered with aromatic herbs for a wholesome and satisfying meal ideal for warm days or light lunches.
Ingredients
Scale
Dressing
- 1/4 cup Chinese sesame paste
- 1 tbsp chili crisp oil
- 1/2 tbsp Chinkiang black vinegar or rice vinegar
- 1/2 tbsp tamari
- 1 clove garlic, grated
- 2 tsp agave or maple syrup
- 1/2 tsp five spice
- 1/4 tsp allspice
- 1/2 cup vegetable broth or mushroom broth
Cabbage Slaw
- 3 cups red cabbage, shredded
- 1 red chili pepper, thinly sliced
- 2 scallions or 1/4 small red onion, thinly sliced
- Juice and zest of half a lime
- 2 tsp toasted sesame oil
- 1 tsp agave or maple syrup (optional)
- Kosher salt, to taste
Noodle Dressing
- Juice of one lime
- 2 tbsp tamari
- 1 tbsp agave or maple syrup
Main
- 8 oz soba noodles
- 1 tbsp avocado oil (optional)
- 6 oz smoked tofu or 12 oz frozen edamame
- 8 mint leaves, torn
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges for serving
Instructions
- Make the Sesame Chili Dressing: In a blender cup, combine the Chinese sesame paste, chili crisp oil, Chinkiang black vinegar or rice vinegar, tamari, grated garlic, agave or maple syrup, five spice, allspice, and vegetable or mushroom broth. Blend until completely smooth. Taste and adjust seasoning with more tamari or vinegar as desired. Set aside for later use.
- Prepare the Cabbage Slaw: In a large bowl, add the shredded red cabbage, thinly sliced red chili pepper, and scallions or red onion. Add lime zest and juice from half a lime, toasted sesame oil, optional agave or maple syrup, and a generous pinch of kosher salt. Using clean hands, massage and toss the ingredients into the cabbage to soften it slightly and infuse the flavors. Set aside to marinate while preparing other components.
- Cook and Dress the Soba Noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to package instructions until just tender. While noodles cook, whisk together lime juice, tamari, and agave or maple syrup in a medium bowl. Once noodles are cooked, drain and rinse thoroughly under cold water until completely cooled to stop cooking and remove starch. Transfer drained noodles to the bowl with the dressing and toss to coat evenly. Add a few ice cubes to keep cool and set aside.
- Cook or Prepare the Protein: For tofu: Heat a pan over medium-low heat with optional avocado oil. Crumble smoked tofu and add to the pan, spreading evenly without stirring. Let cook undisturbed for 3 minutes, then stir and continue to cook, stirring occasionally, until golden and warmed through. Remove from heat. For edamame: Cook according to package instructions and drain.
- Assemble the Salad: Drizzle several spoonfuls of the prepared sesame chili dressing into the bottom of serving bowls. Add a serving of the dressed soba noodles, then sprinkle with the crumbled cooked tofu or prepared edamame. Drizzle more sesame sauce over the top. Add a generous scoop of the cabbage slaw. Garnish with torn mint leaves and chopped cilantro. Serve immediately with lime wedges on the side for an extra citrus burst.
Notes
- For a spicier salad, add extra chili crisp oil or thinly sliced fresh chili peppers.
- Substitute tamari with soy sauce for a less salty but similar flavor.
- Can be made vegan by using maple syrup or agave and ensuring the smoked tofu is plant-based.
- To save time, use pre-shredded cabbage and pre-cooked edamame.
- Make sure to rinse noodles under cold water thoroughly to stop cooking and prevent clumping.
- Serve immediately for best texture; leftovers can be stored in the fridge and consumed within 1-2 days but noodles may absorb more dressing.
