If you are looking for a really different pasta salad for your summer entertaining, this is the one! Made with soba noodles, it boosts interesting texture, complex flavors, loads of vegetables, protein from tofu and peanuts and beautiful color. It can totally be made ahead of time and will hold up well on the buffet table. Don’t like tofu? You could substitute shredded chicken breast or cooked shrimp. Adding edemame would boost protein and be a great addition too. The recipe was recreated by my friend Christine who is a guest blogger today. She enjoyed the salad at famous chef Lynn Crawford’s Ruby WatchCo Restaurant on a trip to Toronto. Christine brought it to a recent potluck where it was a hit. The recipe feeds a big group. It looks complicated but it really is not: cooked soba noodles are tossed in a great honey-ginger dressing. To that are added shredded veggies, sautéed tofu and marinated cabbage. To finish, the salad is topped by crunchy peanuts and pea shoots. It is worth making and leftovers, if you’re lucky enough to have any, will keep for a few days. Dig in!
Chilled Soba Noodle Salad
12 ounce package of Soba Noodles, cooked as directed
¼ cup plus 2 tablespoons of rice vinegar
1 teaspoon sugar
2 tablespoons finely grated ginger
1 tablespoon honey
2 tablespoon tamari (I used coconut aminos)
2 teaspoon sesame oil
1 teaspoon sriracha
Directions: Mix the above ingredients and then slowly whisk in ¼ cup canola oil.
Pour dressing over cooked soba noodles
1 large carrot, grated
1 cup radish, grated (I used Daikon radish, but can use any kind)
1 red pepper seeded, julienned
¼ English cucumber, diced
3 green onions, diced
¼ cup chopped cilantro
Directions: Add all vegetable to the soba noodles and toss.
1 package firm tofu.
Directions: Drain tofu and place paper towels on top and bottom of the block of tofu. Put a heavy item on top of the tofu, for 30 minutes to drain the water. Cut the tofu into small squares and cook in 3 tablespoons of canola oil over medium high heat. Add to the soba noodles
4 cups of cabbage, shredded
3 tablespoons cider vinegar
1 tablespoon canola oil
1 teaspoon black pepper
1 teaspoon kosher salt
½ teaspoon sugar
Directions: Mix the oil, vinegar and seasonings together and pour over the shredded cabbage. Add the spicy cabbage to the soba noodles mixture and toss.
Assembly: Top the salad with 1/3 cup peanuts and a handful of Pea shoots. Chill and serve cold or at room temperature.
Thank you Christine, for joining us today with this delectable salad!
My best friend would really enjoy this! She loves soba noodles and vegetables…she’d be in hog heaven! Or would that be “tofu heaven”?😉
I am not a tofu fan usually(where’s the BACON???) but I could hardly tell it was there. Would be great with edemame too which your friend probably loves too! Be nice and make it for her Alycia.
This sounds wonderful Johanne!! Except for the tofu part, ha ha…
You are speaking my language Jenna😉💕
Sent from my iPhone
Pingback: Giving Thanks: Thanksgiving Recipe Roundup | French Gardener Dishes