Description
This Sesame Chili Cold Soba Noodle Salad is a vibrant, flavorful dish combining smooth Chinese sesame paste with spicy chili crisp oil, tangy vinegar, and aromatic five-spice. Tossed with shredded red cabbage, fresh herbs, and protein-rich smoked tofu or edamame, this refreshing salad offers a perfect balance of textures and bold tastes. Ideal for a light lunch or a colorful side, it’s served chilled for a cooling, satisfying experience.
Ingredients
Scale
Sesame Sauce
- 1/4 cup Chinese sesame paste
- 1 tbsp chili crisp oil
- 1/2 tbsp Chinkiang black vinegar or rice vinegar
- 1/2 tbsp tamari
- 1 clove garlic, grated
- 2 tsp agave or maple syrup
- 1/2 tsp five-spice powder
- 1/4 tsp allspice
- 1/2 cup vegetable broth or mushroom broth
Salad
- 3 cups red cabbage, shredded
- 1 red chili pepper, thinly sliced
- 2 scallions or 1/4 small red onion, thinly sliced
- Juice and zest of half a lime
- 2 tsp toasted sesame oil
- 1 tsp agave or maple syrup (optional)
- Kosher salt, to taste
Noodle Dressing
- Juice of one lime
- 2 tbsp tamari
- 1 tbsp agave or maple syrup
Noodles and Protein
- 8 oz soba noodles
- 1 tbsp avocado oil (optional, for cooking tofu)
- 6 oz smoked tofu (crumbled) or 12 oz frozen edamame (cooked)
Garnish
- 8 mint leaves, torn
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges for serving
Instructions
- Make the Sesame Sauce: In a blender cup, combine the Chinese sesame paste, chili crisp oil, Chinkiang black vinegar, tamari, grated garlic, agave syrup, five-spice powder, allspice, and vegetable broth. Blend until completely smooth. Taste and adjust the seasoning with extra tamari or vinegar if needed. Set aside the sauce for later use.
- Prepare the Cabbage Slaw: In a large bowl, add shredded red cabbage, thinly sliced red chili pepper, and scallions or red onion. Add the lime zest and juice, toasted sesame oil, optional agave syrup, and a generous pinch of kosher salt. Use clean hands to massage and gently squeeze the mixture, softening the cabbage and blending flavors. Set aside to marinate while you prepare other components.
- Cook and Dress the Soba Noodles: Bring a medium pot of water to a boil. Cook the soba noodles according to package instructions until tender. Meanwhile, in a separate bowl, whisk together the lime juice, tamari, and agave or maple syrup to create the noodle dressing. Once the noodles are cooked, drain and rinse them thoroughly under cold water until completely cool to halt cooking and avoid stickiness. Transfer the cooled noodles to the bowl with the dressing and toss gently to coat. Place a few ice cubes on top of the noodles to keep them chilled and set aside.
- Prepare the Protein: For a quick protein option, crumble smoked tofu or cook frozen edamame according to package instructions. If cooking tofu, heat a pan over medium-low heat and add avocado oil if using. Once the oil is hot, evenly spread crumbled tofu in the pan and cook undisturbed for 3 minutes to develop a light golden crust. Stir and continue cooking, stirring occasionally, until tofu is golden all over. Remove from heat and set aside.
- Assemble the Salad: Drizzle a few spoonfuls of the prepared sesame sauce into the bottom of serving bowls. Add a generous portion of the dressed soba noodles on top, followed by a sprinkle of the prepared crumbled tofu or cooked edamame, and drizzle more sesame sauce. Layer a generous scoop of the marinated cabbage slaw over the noodles and protein. Garnish with torn mint leaves, chopped cilantro, and serve immediately with lime wedges on the side to squeeze over as desired.
Notes
- For a gluten-free version, be sure to use gluten-free tamari and soba noodles made solely from buckwheat.
- If you prefer a spicier salad, increase the amount of chili crisp oil or add more fresh red chili slices.
- To make this dish vegan, confirm that the Chinese sesame paste contains no animal products and use plant-based sweeteners.
- Massage the cabbage thoroughly to soften it and mellow the cabbage’s raw bite, improving texture.
- Noodles must be rinsed with cold water thoroughly to stop cooking and keep them from clumping.
- Cooked soba leftovers can be stored in an airtight container in the fridge and eaten cold within 2 days.
