Soba, or buckwheat noodles, are traditional Japanese dish served chilled with a dipping sauce or hot as a noodle soup. Of course in America we have adapted this recipe creating many unique varieties. There is always something lovely about traditional meals but I really enjoy the twists and fusions of modern food. Most likely this is because I don’t have to follow exact recipes and we can each add our own creative flare into our dishes.
You really can use any vegetables you desire in a cold noodle dish. Cucumbers, peppers, zucchini, carrots, radish, cabbage, snow peas, just to name a few. I used a napa cabbage, carrots, edamame, and a large mango. And again there are many varieties when it comes to a sauce. Peanut butter, sweet and spicy, sesame oil, or even lime. I don’t seem to get along too well with sesame oil anymore so I chose to go the peanut route. A sauce would have been simple to make but when I saw the bottle of peanut tamari dressing at the store I knew I was going for the easy route. I also marinated a block of tofu in the peanut dressing and baked it in the oven until browned.
Overall this dish was great. I love the bright flavor of the mango in contrast to the vegetables and peanut sauce. I would recommend the addition of some fresh herbs as mint or basil for a little extra zing or even some lime zest.
Cold Soba Noodles
- 8 oz soba noodles
- 1 head napa cabbage
- 2 large carrots
- 1/2 cup frozen edamame
- 1 large mango
- block firm tofu
- tamari peanut dressing, I used San-J gluten free Asian dressing
- Slice tofu into 8 pieces and marinate in a few tablespoons of the tamari peanut dressing for at least 1 hour in the fridge.
- Cook pasta according to package. Rinse to cool and drain well.
- Meanwhile julienne napa cabbage, carrots, and mango. I used my mandolin for this project shredding the carrots and cabbage smaller than the mango. Cook edamame according to package until tender.
- Mix soba noodles, vegetables, and mango in a large bowl. Add dressing using as much as you’d desire. I used about 1/3 of a cup. Place in the fridge and chill at least two hours.
- Thirty minutes before serving bake tofu in a single layer on a parchment paper lined baking sheet at 350° for 15 minutes. Flip tofu and bake another 10 minutes until both sides are lightly browned.
- Serve noodles topped with tofu.
** Extra additions to serve: sesame seeds, sesame oil, chili oil, red pepper flakes, lime wedges, scallions, fresh cilantro