Description
A refreshing and flavorful Sesame Chili Cold Soba Noodle Salad featuring a creamy Chinese sesame paste dressing, spicy chili oil, tangy vinegar, and bright lime. Tossed with crisp red cabbage, fresh herbs, and a choice of smoked tofu or edamame for protein, this dish is perfect for a light lunch or dinner served cold.
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
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
- 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 the mixture is smooth and creamy. Taste and adjust the seasoning by adding more tamari for saltiness or vinegar for acidity as preferred. Set the dressing aside.
- Make the cabbage slaw: In a large bowl, add the 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 (optional), and a generous pinch of kosher salt. Using clean hands, massage the mixture well to soften the cabbage and allow flavors to combine. Set aside to marinate while you prepare the other components.
- Cook and dress the soba noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to the package instructions, usually 4-5 minutes. While the noodles cook, whisk together lime juice, tamari, and agave syrup in a medium mixing bowl to create the noodle dressing. Once cooked, drain the noodles and rinse thoroughly under cold running water until completely cool. Transfer the chilled noodles to the bowl with dressing and toss well to coat. For extra coolness, top the noodles with a few ice cubes and set aside.
- Prepare the protein: For smoked tofu: heat a pan over medium-low heat and add avocado oil if using. Crumble the smoked tofu and spread evenly in the pan. Cook undisturbed for 3 minutes, then stir and continue cooking until tofu turns golden brown, about 3-5 more minutes. Remove from heat and set aside. For edamame: cook frozen edamame according to package instructions, then drain and set aside.
- Assemble the salad: Drizzle a few spoonfuls of the prepared sesame chili sauce into the bottom of serving bowls. Add a generous serving of the dressed soba noodles, then top with crumbled tofu or cooked edamame. Drizzle more sesame sauce over the top. Add a generous scoop of the marinated cabbage slaw. Garnish with torn mint leaves and roughly chopped cilantro. Serve alongside lime wedges for squeezing. Enjoy immediately for fresh, vibrant flavors.
Notes
- You can substitute tamari with soy sauce if not avoiding gluten.
- If you do not have Chinese sesame paste, tahini can be used but will slightly alter the flavor.
- Add more chili crisp oil for extra heat or reduce for a milder dish.
- The salad is best eaten fresh but can be stored covered in the refrigerator for up to 1 day.
- For a vegan version, ensure that the chili crisp oil and all ingredients are vegan-friendly.
- To save time, cook edamame instead of tofu for quicker protein preparation.
