Description
This Sesame Chili Cold Soba Noodle Salad is a vibrant, refreshing dish featuring chewy soba noodles tossed in a spicy, nutty sesame chili dressing. Paired with crunchy red cabbage slaw and protein-packed smoked tofu or edamame, it combines bright lime, warming five-spice, and fresh herbs for an irresistible, light meal perfect for warmer days or as a flavorful lunch option.
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 (crumbled) 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 sesame paste, chili crisp oil, Chinkiang black vinegar (or rice vinegar), tamari, grated garlic, agave syrup, five spice, allspice, and vegetable or mushroom broth. Blend until smooth. Taste and adjust seasoning with more tamari or vinegar if needed. Set aside.
- Prepare the Cabbage Slaw: In a large bowl, add shredded red cabbage, thinly sliced red chili pepper, and scallions (or red onion). Add lime zest and juice, toasted sesame oil, optional agave syrup, and a generous pinch of kosher salt. Using clean hands, massage and toss the ingredients into the cabbage to soften it and evenly distribute 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 soba noodles following package instructions until al dente. Meanwhile, in a mixing bowl, whisk together lime juice, tamari, and agave syrup to create the noodle dressing. Once noodles are cooked, drain and rinse thoroughly under cold water until completely cool. Transfer noodles to the bowl with the dressing, toss to coat evenly, and add a few ice cubes to keep them chilled. Set aside.
- Prepare the Protein: For smoked tofu, crumble it into a pan heated over medium-low heat with optional avocado oil. Cook undisturbed for 3 minutes to get a golden crust, then stir occasionally and cook until evenly golden. Alternatively, cook frozen edamame according to package instructions until tender. Remove from heat and set aside.
- Assemble the Salad: Drizzle some of the sesame chili dressing into the bottom of serving bowls. Add a portion of the dressed cold soba noodles, then sprinkle crumbled smoked tofu or cooked edamame on top. Drizzle additional sesame chili sauce over the noodles and protein. Add a generous scoop of the cabbage slaw on top. Garnish with torn mint and chopped cilantro leaves. Serve immediately with lime wedges on the side for extra brightness. Enjoy!
Notes
- You can substitute tamari with soy sauce if gluten is not a concern.
- Adjust chili oil quantity to control the heat level according to your preference.
- If you prefer a vegan option, opt for maple syrup or agave as sweeteners.
- The salad is best served immediately but can be chilled briefly; noodles should be well rinsed and kept cold to avoid clumping.
- For extra crunch, consider adding sliced cucumbers or toasted peanuts as a garnish.
