Description
A vibrant and refreshing Sesame Chili Cold Soba Noodle Salad featuring a creamy and spicy sesame dressing, crunchy red cabbage slaw, and protein-packed smoked tofu or edamame. Perfectly chilled soba noodles are tossed with a tangy lime and tamari dressing, creating a balanced dish with bold Asian-inspired flavors that’s great for light lunches or dinners.
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
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
Other Ingredients
- 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 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 with additional tamari or vinegar if needed. Set aside.
- Prepare the Cabbage Slaw: In a large bowl, add the shredded red cabbage, thinly sliced red chili pepper, and scallions or red onion. Add the lime zest and juice, toasted sesame oil, optional agave syrup, and a generous pinch of kosher salt. Use clean hands to massage and gently squeeze the mixture to soften the cabbage slightly and incorporate flavors. Set aside to marinate.
- Cook and Dress the Soba Noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to package instructions until al dente. Meanwhile, whisk together lime juice, tamari, and agave syrup in a medium bowl. Once noodles are cooked, drain and rinse thoroughly under cold water to cool completely. Transfer the noodles into the bowl with the dressing and toss gently to coat. Add a few ice cubes to keep the noodles chilled. Set aside.
- Prepare the Protein: For smoked tofu, crumble it into bite-sized pieces. Optionally, heat a pan over medium-low heat with avocado oil. Add crumbled tofu and spread evenly, cooking undisturbed for 3 minutes. Stir occasionally and cook until tofu is golden on all sides. If using frozen edamame, cook according to package instructions and drain. Set aside.
- Assemble the Salad: Drizzle a few spoonfuls of the prepared sesame dressing on the bottom of each serving bowl. Add a portion of the dressed soba noodles. Sprinkle a generous amount of crumbled tofu or cooked edamame on top, followed by another drizzle of the sesame sauce. Add a generous scoop of the marinated cabbage slaw. Garnish with torn mint and chopped cilantro leaves. Serve immediately with lime wedges on the side for extra zing.
Notes
- For a vegan version, ensure the tamari is gluten-free and check all ingredients accordingly.
- Chinkiang black vinegar can be substituted with rice vinegar for a milder flavor.
- You can swap smoked tofu with grilled tempeh or add cooked shrimp for non-vegetarian options.
- Massage cabbage slaw well to soften it and release flavors and juices.
- Keeping noodles chilled with ice cubes helps maintain the salad’s refreshing temperature.
- The sesame paste can be replaced with tahini if Chinese sesame paste isn’t available, but flavor will be slightly different.
