Description
A vibrant and flavorful Sesame Chili Cold Soba Noodle Salad featuring a creamy Chinese sesame paste dressing with a hint of chili crisp oil, combined with tangy shredded red cabbage, cool soba noodles, and a protein boost from smoked tofu or edamame. This refreshing salad is perfect for a light lunch or dinner and offers a delightful balance of spicy, tangy, and nutty flavors.
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)
- 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 Dressing: In a blender cup, combine the Chinese sesame paste, chili crisp oil, vinegar, tamari, grated garlic, agave or maple syrup, five spice, allspice, and vegetable or mushroom broth. Blend until smooth. Taste and adjust seasoning with additional tamari or vinegar if needed. Set the dressing aside.
- Make the Cabbage Slaw: In a large bowl, add shredded red cabbage, thinly sliced red chili pepper, and scallions or red onion. Add the lime zest and juice, toasted sesame oil, agave or maple syrup if using, and a generous pinch of kosher salt. Use clean hands to massage the mixture into the cabbage to soften it and release flavors. Set aside to marinate.
- Cook the Soba Noodles and Prepare Dressing: Bring a medium pot of water to a boil and cook soba noodles according to package instructions. While noodles cook, whisk together lime juice, tamari, and agave or maple syrup in a medium mixing bowl. Once noodles are cooked, drain and rinse thoroughly under cold water to stop cooking and cool completely. Transfer to the bowl with the noodle dressing and toss to coat. Add a few ice cubes to keep noodles chilled and set aside.
- Cook or Prepare Protein: For smoked tofu, heat a pan over medium-low heat with avocado oil if using. Add crumbled tofu and spread evenly in the pan. Cook undisturbed for 3 minutes then stir occasionally until golden. For edamame, cook according to package instructions. Remove from heat and set aside.
- Assemble the Salad: Drizzle a few spoonfuls of the sesame chili dressing into the bottom of serving bowls. Add a portion of dressed soba noodles, then sprinkle with crumbled tofu or cooked edamame. Drizzle more sesame sauce over the top. Add a generous scoop of the cabbage slaw, garnish with torn mint and chopped cilantro leaves, and serve with lime wedges. Enjoy immediately.
Notes
- Use tamari for a gluten-free version of soy sauce.
- If you prefer less heat, reduce or omit the chili crisp oil and sliced chili pepper.
- For vegan protein, choose edamame or smoked tofu.
- Massage the cabbage well to soften the texture and enhance flavor absorption.
- To keep noodles extra cold and prevent sticking, add ice cubes after draining and rinsing with cold water.
