RCI-ND.005.0144.001
Soba Noodle Salad I
See Ginger-Sesame Dressing, or you can use your own favourite dressing.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- portion frozen soba noodles8 ozthawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
- ⅕ block (3 oz) firm tofu1 unitcut to ½" cubes (we make more tofu)
- 2 tbsp
- 1 tbsp
- scallion1 unitgreen and white part, cleaned and thinly sliced
- cucumber½ unitpeeled, seeded and cut in half lengthwise then cut across into thin half-moons
- sprinkle sesame seeds + cilantro sprigs for garnish1 unit
Method
1
Bring a pot of water to a boil and cook the soba noodles according to package instructions (approximately 4-5 minutes for frozen noodles), then drain and rinse thoroughly under cold running water until cooled completely.
8 minutes
2
Cut the firm tofu into ½-inch cubes. Heat canola oil in a skillet over medium-high heat and add the tofu cubes, stirring gently for 4-5 minutes until lightly golden on all sides.
3
Peel the cucumber, remove the seeds, and cut in half lengthwise. Slice the halves across into thin half-moon shapes.
4
Clean and thinly slice the scallion, separating the white and green parts.
5
Transfer the cooled soba noodles to a large mixing bowl. Add the chopped cilantro and gently toss to combine.
6
Add the sautéed tofu cubes and sliced cucumber to the noodles and toss gently to combine, taking care not to break the delicate noodles.
7
Distribute the soba noodle salad among four serving bowls. Top each serving with sliced scallion, sesame seeds, and fresh cilantro sprigs.