Description
A refreshing and flavorful Sesame Chili Cold Soba Noodle Salad featuring a spicy sesame dressing, crunchy cabbage slaw, and protein-rich smoked tofu or edamame. This easy-to-make dish is perfect for a light lunch or dinner and combines Asian-inspired ingredients for a vibrant, nutritious meal.
Ingredients
Scale
Sauce
- 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)
- 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 sauce: 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 fully smooth. Taste and adjust the seasoning with extra tamari or vinegar to 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 the juice and zest of half a lime, toasted sesame oil, optional agave syrup, and a generous pinch of kosher salt. Use clean hands to massage and mix the ingredients into the cabbage thoroughly to soften and marinate it. Set aside.
- Cook and dress the soba noodles: Bring a medium pot of water to a boil and cook the soba noodles according to package instructions. While the noodles cook, whisk together lime juice, tamari, and agave syrup in a medium mixing bowl. Once noodles are cooked, drain and rinse thoroughly under cold water until completely cool. Transfer the 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 (optional). Add crumbled smoked tofu, spreading it evenly, and cook undisturbed for 3 minutes. Stir occasionally until golden brown, then remove from heat. If using frozen edamame, cook according to package instructions.
- Assemble the salad: Drizzle some prepared sesame sauce into the bottom of serving bowls. Add a serving of the dressed soba noodles, followed by a generous sprinkle of the crumbled tofu or cooked edamame. Drizzle more sesame sauce on top, then add a generous scoop of the cabbage slaw. Garnish with torn mint and chopped cilantro leaves. Serve with lime wedges on the side and enjoy immediately.
Notes
- Use gluten-free tamari to make this recipe gluten-free.
- The sweetness can be adjusted by modifying the amount of agave or maple syrup used.
- Substitute smoked tofu with tempeh or cooked chickpeas for alternate proteins.
- Chili crisp oil adds both heat and texture; adjust amount to your preferred spice level.
- For a nut-free version, substitute Chinese sesame paste with sunflower seed butter.
- Keep noodles chilled and add ice cubes during tossing to maintain the cold salad texture.
