From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Cold Soba Noodle Salad
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Instructions
1
|
Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer. Cook noodles for 2-3 minutes.
2
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Drain and run under cold water until cool to touch.
3
|
Add the noodles to a large bowl with the edamame, bell pepper and tofu.
4
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Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
5
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Pour sauce over the noodles and toss to combine.
6
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Ice Bath for Perfect Texture ❄️Immediately shock cooked soba noodles in ice water to stop the cooking process and achieve a firm, slightly chewy texture that won't become mushy or clumpy.
- Toast Your Nuts First 🥜Lightly toast the almond or peanut butter in a dry pan for 1-2 minutes before whisking into the dressing to deepen its nutty flavor and create a more complex sauce.
- Press and Freeze Tofu 🧊Press firm tofu for 15 minutes, then freeze overnight and thaw before cubing—this creates a superior texture that absorbs dressing better and provides a pleasant bite when pan-seared.
- Make Dressing Ahead 🕐Prepare the sesame-ginger dressing 1-2 hours in advance so flavors fully meld together, resulting in a more cohesive and deeply flavored sauce than freshly made versions.
- Keep Components Separate Until Serving 🎯Assemble the salad just before eating by tossing noodles and dressing separately, then combining with fresh vegetables and tofu to maintain crisp textures and prevent sogginess.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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