Cold Soba Noodles
- Yield: 4 servings as a main
Ingredients
- 8 oz [225 g] soba noodles
- 1⅓ cups [320 g] sesame ginger dressing*
- Rice wine vinegar, for thinning
- One 12.3 oz [350 g] package firm silken tofu
- 2 bell peppers, very thinly sliced
- ½ English cucumber, very thinly sliced
- 4 radishes, very thinly sliced
- 1 small bunch fresh basil
- ⅓ cup [20 g] sliced green onions
- 2 Tbsp sesame seeds
- 4 lime wedges
Instructions
- Boil the soba noodles according to the package instructions, then rinse them under cold water and drain well. Place the soba noodles in a large mixing bowl and top with ⅔ cup [155 g] of the sesame ginger dressing. Toss together well to coat very evenly and add more water or vinegar to thin it out and add a bit more acidity. Divide the noodles among 4 bowls.
- Pat the silken tofu dry and cut the brick into 4 big cubes. Place one tofu cube in each bowl. Top each bowl with bell pepper, cucumber, and more dressing (2 to 3 Tbsp per bowl). Garnish with radishes, basil, green onions, sesame seeds, and lime wedges, and serve (squeeze the lime on at the last minute).
Notes
*Sesame ginger dressing:
This makes the amount of dressing called for in this recipe. If you’d like to have extra dressing, visit my sesame ginger dressing recipe instead. It is just this recipe x2. If you don’t want extra dressing, make the following:
- ½ cup [125 g] tahini
- ¼ cup + 2 Tbsp [90 g] water
- 3 Tbsp [45 g] rice vinegar
- 1½ Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 tsp lime juice
- 1½ Tbsp minced fresh ginger
- 1 large garlic clove, crushed through a press
In a medium mixing bowl, whisk together the tahini, water, vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and garlic. It will start out watery, but will thicken as you continue to whisk, and will thicken further in the refrigerator.
Find it online: https://cardamomandtea.com/43882/cold-soba-noodles/