Description
A refreshing and flavorful Sesame Chili Cold Soba Noodle Salad featuring chilled soba noodles tossed in a tangy lime-tamari dressing, topped with a crisp cabbage slaw and creamy, spicy sesame chili sauce. This easy-to-make salad is perfect for a quick, vibrant meal with customizable protein options like smoked tofu or edamame.
Ingredients
Sesame Chili Sauce
- 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
Noodles & Protein
- Juice of one lime
- 2 tbsp tamari
- 1 tbsp agave or maple syrup
- 8 oz soba noodles
- 1 tbsp avocado oil (optional)
- 6 oz smoked tofu or 12 oz frozen edamame
Assembly
- 8 mint leaves, torn
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges for serving
Instructions
- Prepare the Sesame Chili Sauce: Combine the Chinese sesame paste, chili crisp oil, vinegar, tamari, grated garlic, agave or maple syrup, five spice, allspice, and vegetable or mushroom broth in a blender cup. Blend until smooth. Taste the sauce and adjust seasoning by adding more tamari for saltiness or vinegar for acidity as preferred. Set aside.
- Make the Cabbage Slaw: In a large bowl, mix the 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. Use clean hands to massage the ingredients thoroughly into the cabbage to soften it and help the flavors meld. Set 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, usually around 5-7 minutes. While the noodles cook, whisk together lime juice, tamari, and agave syrup in a medium mixing bowl. Drain the noodles when done and rinse thoroughly under cold water until completely cooled, which prevents sticking. Transfer the cooled noodles to the bowl with the dressing and toss well to coat. Add a few ice cubes on top to keep the noodles chilled while assembling the rest.
- Prepare the Protein: For smoked tofu, heat a pan over medium-low heat and add avocado oil if using. Crumble the tofu and spread it evenly in the pan. Cook undisturbed for 3 minutes, then stir occasionally until golden and heated through. For edamame, cook according to package instructions, typically boiling or steaming until tender. Set the protein aside once ready.
- Assemble the Salad: Drizzle a few spoonfuls of the sesame chili sauce into the bottom of your serving bowl. Add a portion of the dressed soba noodles, top with a generous sprinkle of the cooked tofu or edamame, and drizzle more sesame chili sauce on top. Add a generous scoop of cabbage slaw. Garnish with torn mint leaves and chopped cilantro. Serve with lime wedges on the side and enjoy the salad immediately for the best freshness and flavor.
Notes
- Rinse and chill your noodles thoroughly under cold water after cooking to prevent clumping and to keep them refreshingly cool in the salad.
- Pair with a satisfying protein like smoked tofu, edamame, tempeh hash, minced tofu, TVP made from pea protein, or crispy lentils depending on your preference or dietary needs.
- Adjust the sauce seasoning after blending; you can add more tamari for saltiness, vinegar for acidity, or sweetener to balance the flavors to your liking.
- Add extra vegetables such as julienned cucumber or carrot to increase crunch and nutritional value.
