Description
This Sesame Chili Cold Soba Noodle Salad is a vibrant and flavorful dish featuring tender soba noodles tossed in a savory and slightly spicy sesame chili dressing. Enhanced with crunchy red cabbage slaw, fresh herbs, and protein options like smoked tofu or edamame, it’s a refreshing and nutritious meal perfect for warm days or light dinners.
Ingredients
Scale
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 powder
- 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, for cooking tofu)
- 6 oz smoked tofu (crumbled) or 12 oz frozen edamame (cooked)
- 8 fresh mint leaves, torn
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges for serving
Instructions
- Prepare the sesame chili sauce: In a blender cup, combine the Chinese sesame paste, chili 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 well combined. Taste, then adjust seasoning by adding more tamari or vinegar if desired. Set aside.
- Make the cabbage slaw: In a large bowl, combine shredded red cabbage, sliced red chili pepper, and scallions or red onion. Add the zest and juice of half a lime, toasted sesame oil, agave or maple syrup if using, and a generous pinch of kosher salt. Using clean hands, massage the mixture for a few minutes to soften the cabbage and allow flavors to meld. Set this aside to marinate.
- Cook and dress the soba noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to the package instructions until tender. Meanwhile, in a separate bowl, whisk together fresh lime juice, tamari, and agave or maple syrup to create the noodle dressing. Once noodles are cooked, drain and rinse them thoroughly under cold water until completely cool. Transfer noodles to the bowl with the dressing and toss well to coat. Add a few ice cubes on top to keep the noodles chilled, then set aside.
- Prepare the protein: For smoked tofu, heat a pan over medium-low heat with avocado oil if using. Add crumbled smoked tofu to the pan, spreading it evenly. Cook undisturbed for 3 minutes to develop a golden crust, then stir and continue cooking, stirring occasionally, until tofu pieces are golden and heated through. For edamame, cook according to package instructions and drain well.
- Assemble and serve: Drizzle a few spoonfuls of the prepared sesame chili sauce into the bottom of serving bowls. Add a portion of the dressed soba noodles, then top with a generous sprinkle of the cooked tofu or edamame, and drizzle more sesame sauce over them. Add a healthy scoop of the cabbage slaw on top. Garnish with torn mint and cilantro leaves and serve with lime wedges on the side. Enjoy immediately for the best flavor and texture.
Notes
- Using cold water and ice cubes after draining noodles stops cooking and prevents them from sticking.
- Adjust chili crisp oil quantity to your preferred spice level.
- Feel free to swap tamari with soy sauce if gluten is not a concern.
- Marinating the cabbage softens its texture, enhancing the salad’s flavor balance.
- For a vegan version, ensure the chili crisp oil contains no animal products and the tofu is smoked but plant-based.
- Leftover salad can be stored in the fridge for 1-2 days but noodles may absorb sauce and become less firm.
