Gluten Free Main Omnivore One-pot Pescetarian Picnic Recipe Spring Summer Vegan Vegetarian

Soba Noodles Salad


makes 2 servings

  • 2 bunches soba noodles
  • 1 medium carrot
  • 1/2 medium zucchini (optional)
  • 1/2 package silken tofu
  • 3-4 asparagus stems (or green string beans)
  • 3-5 cherry tomatoes
  • 1 green onion blade (optional, for garnish)


  • 1/2 tea spoon brown sugar
  • 1/2 tea spoon sesame seeds
  • 1 tea spoon rice vinegar
  • 1/2 tea spoon sesame oil
  • 1/4 tea spoon soy sauce
  • 1/4 tea spoon chilli oil (optional) substitute some freshly cut chilies if you’re brave



Bring a medium pot of water to a vigorous boil. Add the soba noodles according to the package instructions, usually 3-4 minutes. Drain and rinse well with cold water. For extra coolness, add some ice cubes and chill thoroughly before serving.


Into the same pot you just cooked soba in, pour about two fingers of water.

Remove tough parts of asparagus stems, place asparagus into the pot.

Cover with lid. Bring to boil on high heat.

As soon as the water starts boiling, drain asparagus and plunge it in cold water until no longer warm.

Wash, peel and julienne carrot and zucchini.

Wash & halve cherry tomatoes.

Cut green onion diagonally into skinny slices.

Cut the tofu into 1/2 inch cubes or slabs, whichever you like.


Whisk together the rice vinegar, sesame oil, soy sauce, sesame seeds, chilli oil (if using) and brown sugar. Mix thoroughly.


Place soba noodles onto the plate. Add the vegetables. Top with tofu. Pour the sauce. Sprinkle with green onions. Enjoy with a glass of something icy.

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