Description
A vibrant and refreshing Sesame Chili Cold Soba Noodle Salad featuring a creamy sesame-chili dressing, crunchy cabbage slaw, and a protein-packed topping of smoky tofu or edamame. This dish combines tangy, spicy, and savory flavors with a delightful textural contrast, perfect for a light lunch or summer dinner.
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 sesame-chili dressing. In a blender cup, combine the Chinese sesame paste, chili crisp oil, Chinkiang black vinegar or rice vinegar, tamari, grated garlic, agave or maple syrup, five spice, allspice, and vegetable or mushroom broth. Blend until smooth. Taste and tweak by adding more tamari or vinegar to suit your preference, then set 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, optional agave syrup, and a generous pinch of kosher salt. Using clean hands, massage the mixture thoroughly into the cabbage until it softens slightly. Set aside to marinate and develop flavor.
- Cook and dress the soba noodles. Bring a medium pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. While noodles cook, whisk together lime juice, tamari, and agave syrup in a medium mixing bowl. Drain the cooked noodles and rinse thoroughly under cold water until completely cool. Transfer the noodles to the bowl with the dressing and toss well to coat. Add a few ice cubes to keep noodles chilled and set aside.
- Prepare the protein topping. For smoked tofu: heat avocado oil in a pan over medium-low heat. Crumble the tofu and spread evenly in the pan. Cook undisturbed for 3 minutes to let it brown, then stir and cook occasionally until golden and heated through. For edamame: cook according to package instructions, typically boiling or steaming 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 soba noodles, then a generous sprinkle of tofu or edamame on top. Drizzle additional dressing over the protein, then add a large scoop of the marinated cabbage slaw. Garnish with torn mint leaves, roughly chopped cilantro, and serve with lime wedges for extra brightness. Enjoy immediately while fresh.
Notes
- You can substitute tamari with soy sauce if not gluten-sensitive.
- Adjust the chili crisp oil quantity to control the heat level.
- Use frozen edamame for a quick plant-based protein alternative to tofu.
- Massage the cabbage slaw well to soften for a more pleasant texture.
- For extra crunch, add toasted sesame seeds as a garnish.
- Soba noodles are traditionally made from buckwheat, but some brands mix wheat flour, verify if gluten-free is required.
