Description
This refreshing Sesame Chili Cold Soba Noodle Salad features a vibrant fusion of flavors including nutty sesame, spicy chili, tangy lime, and aromatic herbs. Perfect as a light meal or side dish, it combines tender cold soba noodles, a crunchy cabbage slaw, and protein-packed smoked tofu or edamame, all tossed in a creamy, flavorful sesame chili dressing. Quick to prepare and served cold, this salad is ideal for warm days or as a satisfying vegan-friendly dish.
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, a generous pinch
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 torn mint leaves
- 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 by adding more 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 from half a lime, toasted sesame oil, optional agave syrup, and a generous pinch of kosher salt. Use clean hands to massage and gently crush the cabbage mixture to soften it and help the flavors meld. Set the slaw 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 tender. While the noodles cook, whisk together lime juice, tamari, and agave syrup in a medium mixing bowl to make the noodle dressing. Once cooked, drain and rinse the soba noodles under cold water until completely cooled. Transfer the noodles to the bowl with the dressing and toss thoroughly to coat. Add a few ice cubes on top to keep the noodles chilled while you prepare the rest.
- Prepare the protein: For smoked tofu, crumble it into small pieces. If using edamame, cook it according to package instructions. To cook tofu, heat a pan over medium-low heat and add avocado oil if using. Add crumbled tofu evenly into the pan and cook undisturbed for about 3 minutes. Stir and continue cooking, stirring occasionally, until the tofu pieces turn golden brown. Remove from heat and set aside.
- Assemble the salad: Drizzle a few spoonfuls of the prepared sesame chili dressing into the bottom of serving bowls. Add a portion of the dressed soba noodles followed by a generous sprinkle of crumbled tofu or cooked edamame. Drizzle more sesame chili sauce on top, then add a large scoop of the cabbage slaw. Garnish with torn mint leaves and chopped cilantro. Serve immediately with lime wedges on the side for extra brightness.
Notes
- Use gluten-free tamari for a gluten-free version.
- Adjust the chili crisp oil quantity based on your preferred spice level.
- To make this dish vegan, ensure the soba noodles contain no egg.
- The noodles can be prepared and dressed ahead of time and kept cold until serving.
- For extra texture, add crushed peanuts or toasted sesame seeds as garnish.
- If you prefer a less spicy salad, omit the chili oil and use plain toasted sesame oil instead.
