Soba Noodle Salad with Vegetables and Tofu

Soba Noodle Salad with Vegetables and Tofu
Photo by Randy Mayor


  • 1 teaspoon bottled minced garlic
  • 4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
  • 1 teaspoon chile paste with garlic
  • 3 cups very thinly sliced napa (Chinese) cabbage
  • 1 tablespoon bottled minced or minced peeled fresh ginger
  • 2 cups fresh bean sprouts
  • 2 tablespoons orange juice
  • + 10 more ingredients
    • 2 teaspoons dark sesame oil
    • 1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes
    • Dressing:
    • ½ cup chopped fresh cilantro
    • ½ cup low-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 cup shredded carrot
    • 1 tablespoon sesame seeds, toasted
    • Salad:
    • ¼ cup packed brown sugar

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk. To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

View full recipe at My Recipes


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