Cold Soba Noodles


IMG_1611Soba, 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.

IMG_1628You 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
  1. Slice tofu into 8 pieces and marinate in a few tablespoons of the tamari peanut dressing for at least 1 hour in the fridge.
  2. Cook pasta according to package.  Rinse to cool and drain well.
  3. 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.
  4. 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.
  5. 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.
  6. Serve noodles topped with tofu.

** Extra additions to serve: sesame seeds, sesame oil, chili oil, red pepper flakes, lime wedges, scallions, fresh cilantro

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