Description
A refreshing cold soba noodle salad tossed with crisp vegetables, tofu, and a creamy, nutty dressing. This quick and satisfying dish is perfect for warm days and easy meals.
Ingredients
1 9.5 ounce package soba noodles
1 cup shelled edamame
1 small red bell pepper, julienne
1 cup firm tofu, cubed
1/4 cup almond butter or peanut butter
2 tablespoons mayonnaise or vegannaise
2 tablespoons soy sauce or braggs
1 tablespoon rice wine vinegar
2 teaspoons honey or agave
1 clove garlic
1 inch piece ginger, peeled and chopped
1 tablespoon sesame oil
1/4 cup vegetable oil
Instructions
- Bring a large pot of water to a boil, add soba noodles, and reduce heat to a simmer. Cook for 2–3 minutes until just tender.
- Drain the noodles and rinse under cold water until completely cooled to stop the cooking process.
- Transfer the cooled noodles to a large bowl and add edamame, julienned bell pepper, and cubed tofu.
- In a blender or food processor, combine almond butter, mayonnaise, soy sauce, rice wine vinegar, honey or agave, garlic, ginger, sesame oil, and vegetable oil. Blend until smooth.
- Pour the dressing over the noodle mixture and toss until evenly coated.
- Serve immediately while chilled.
Notes
Use vegannaise and agave to keep the recipe fully vegan.
Check soba noodle packaging for gluten-free options if needed.
Swap tofu with chicken, shrimp, or salmon for different protein options.
Add vegetables like shredded carrots, cucumbers, or snap peas for extra crunch.
If noodles absorb too much dressing, add a splash of water or extra sauce before serving.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
