Description
A vibrant and refreshing Sesame Chili Cold Soba Noodle Salad featuring a creamy, spicy sesame dressing paired with crunchy red cabbage slaw, tender soba noodles, and a protein choice of smoky tofu or edamame. Perfect as a light meal or side dish, this salad is packed with bold Asian flavors and fresh herbs for a satisfying bite.
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 Ingredients
- 8 oz soba noodles
- 1 tbsp avocado oil (optional, for cooking tofu)
- 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
- Prepare the Sesame 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 smooth. Taste and adjust by adding more tamari or vinegar based on your flavor preference. Set aside.
- Make 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 pinch of kosher salt. Use clean hands to massage and toss the mixture thoroughly to soften the cabbage and blend the flavors. Set aside to marinate.
- Cook and Dress the Soba Noodles: Bring a medium pot of water to a boil and cook the soba noodles according to package instructions (typically about 5-6 minutes). While noodles cook, whisk together lime juice, tamari, and agave or maple syrup in a separate medium bowl to create the noodle dressing. Once noodles are cooked, drain and rinse thoroughly with cold water until completely cool to stop cooking and prevent clumping. Transfer the cooled noodles to the bowl with the dressing and toss well to coat. Add a few ice cubes to keep noodles chilled and set aside.
- Prepare the Protein: For smoked tofu, heat a pan over medium-low heat with avocado oil if using. Crumble tofu into the pan, spreading it evenly. Cook undisturbed for 3 minutes to develop some color, then stir occasionally until lightly golden all over. For edamame, cook according to package instructions (usually boiling or steaming for a few minutes). Remove protein from heat and set aside.
- Assemble the Salad: Drizzle some of the prepared sesame dressing into the bottom of serving bowls. Add a generous portion of the dressed soba noodles. Top with the crumbled tofu or cooked edamame, then drizzle more sesame dressing on top. Garnish with a large scoop of the cabbage slaw, torn mint leaves, chopped cilantro, and a wedge of lime. Serve immediately and enjoy the harmonious blend of textures and flavors.
Notes
- Adjust the level of spiciness by choosing more or less chili crisp oil and fresh chili pepper slices.
- For a gluten-free option, ensure tamari is gluten-free or substitute with coconut aminos.
- If you want a vegan protein but prefer not to use smoked tofu or edamame, you can substitute with cooked chickpeas or tempeh.
- The soba noodles should be rinsed well with cold water to prevent sticking and retain their chilled texture.
- The salad is best served immediately but can be chilled for up to a few hours; keep dressings separate to avoid sogginess.
