Description
This Sesame Chili Cold Soba Noodle Salad is a refreshing and flavorful dish combining chewy cold soba noodles with a spicy, nutty sesame chili dressing, crunchy red cabbage slaw, and protein-packed smoked tofu or edamame. Infused with zesty lime, aromatic herbs, and a hint of five-spice, it’s a perfect light meal for warm days or meal prep.
Ingredients
Scale
Sesame Chili 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
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 or 12 oz frozen edamame
Garnish
- 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 oil, black or rice vinegar, tamari, grated garlic, agave syrup, five spice, allspice, and vegetable or mushroom broth. Blend until smooth and creamy. Taste and adjust by adding more tamari for saltiness or vinegar for acidity if desired. 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 the lime zest and juice from half a lime, toasted sesame oil, agave syrup if using, and a generous pinch of kosher salt. Use clean hands to massage and toss the ingredients thoroughly into the cabbage, helping to soften it and develop flavor. Set aside to marinate while you prepare the noodles.
- Cook and Dress the Noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to package instructions. While they cook, whisk together lime juice, tamari, and agave syrup in a medium bowl for the noodle dressing. Once cooked, drain the noodles and rinse them thoroughly under cold water until fully cooled. Transfer the cooled noodles to the bowl with the dressing and toss well to coat. For extra chill and freshness, add a few ice cubes and set aside.
- Prepare the Protein: For smoked tofu, heat a pan over medium-low heat with the optional avocado oil. Crumble the tofu into pieces and evenly spread in the hot pan. Cook undisturbed for 3 minutes to get a golden crust, then stir occasionally until tofu is nicely browned and heated through. Alternatively, cook frozen edamame according to package instructions. Remove from heat and set aside.
- Assemble the Salad: Drizzle several spoonfuls of the sesame chili sauce into the bottom of serving bowls. Add a portion of the dressed soba noodles, then a generous sprinkle of crumbled tofu or cooked edamame. Add another drizzle of the sesame sauce on top, followed by a large scoop of the cabbage slaw. Garnish with torn mint leaves, chopped cilantro, and serve with lime wedges on the side for extra zest. Serve immediately and enjoy this vibrant, cooling, and spicy noodle salad.
Notes
- For a vegan and gluten-free version, ensure the tamari and soba noodles used are gluten-free.
- If you prefer less spice, reduce or omit the chili crisp oil and red chili slices.
- To save time, you can use pre-shredded cabbage and pre-cooked edamame.
- This salad is best served chilled and can be refrigerated for up to 24 hours, but the noodles are best fresh.
- Feel free to swap smoked tofu for firm tofu marinated in smoked paprika and soy sauce if unavailable.
