Description
This vibrant Sesame Chili Cold Soba Noodle Salad combines nutty Chinese sesame paste with fiery chili oil and tangy black vinegar, tossed with tender soba noodles, crunchy red cabbage slaw, and your choice of smoked tofu or edamame for a refreshing, protein-packed meal perfect for warm days.
Ingredients
Scale
For the 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 powder
- 1/4 tsp allspice
- 1/2 cup vegetable broth or mushroom broth
For the 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
For the Noodles and Dressing
- Juice of one lime
- 2 tbsp tamari
- 1 tbsp agave or maple syrup
- 8 oz soba noodles
Protein and Garnishes
- 1 tbsp avocado oil (optional, for cooking tofu)
- 6 oz smoked tofu or 12 oz frozen edamame
- 8 torn mint leaves
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges, for serving
Instructions
- Prepare the Sesame Chili Sauce: In a blender cup, combine the sesame paste, chili crisp oil, vinegar, tamari, grated garlic, agave or maple syrup, five spice, allspice, and vegetable broth. Blend until smooth. Taste the sauce and adjust by adding more tamari for saltiness or vinegar for acidity as preferred. Set the sauce aside.
- Make the Cabbage Slaw: In a large bowl, combine shredded red cabbage, thinly sliced red chili pepper, and scallions or red onion. Add the lime zest and juice, toasted sesame oil, agave (if using), and a generous pinch of kosher salt. Using clean hands, massage the mixture to soften the cabbage and help the flavors meld. Let it marinate while you prepare the rest.
- Cook and Dress the Noodles: Bring a medium pot of water to a boil. Cook soba noodles according to package instructions, usually 4-6 minutes. Meanwhile, whisk together in a medium bowl the juice of one lime, tamari, and agave syrup. Once noodles are cooked, drain and rinse thoroughly under cold water until completely cool. Transfer drained noodles to the bowl with the lime-tamari dressing and toss to coat evenly. Add a few ice cubes on top to keep cool and set aside.
- Prepare the Protein: For smoked tofu, heat a pan over medium-low heat with optional avocado oil. Crumble tofu into the pan, spreading it out evenly, and cook undisturbed for 3 minutes. Stir once and continue cooking until golden brown and crispy on the edges, about 3-5 more minutes. For edamame, cook according to package instructions (usually boiling or steaming until tender), then drain. Set protein aside.
- Assemble the Salad: Drizzle some of the sesame chili sauce into the bottom of serving bowls. Add a portion of the dressed soba noodles, then sprinkle generously with crumbled cooked tofu or cooked edamame. Drizzle more sesame chili sauce on top. Add a generous scoop of the cabbage slaw and garnish with torn mint and chopped cilantro. Serve immediately with lime wedges on the side for extra brightness.
Notes
- To make this dish vegan, ensure tamari and chili crisp oil used are vegan-friendly.
- You can substitute Chinese sesame paste with natural tahini if unavailable.
- Soba noodles can be substituted with other noodles like rice noodles if preferred gluten-free (check packaging).
- Adjust chili crisp oil quantity to control the heat level to your preference.
- This salad is best served cold and consumed immediately for optimal texture and flavor.
