Once I start eating this beautiful soba noodle salad, it’s hard to stop! It’s light and energizing, but the fibre-rich soba noodles and tofu give it plenty of protein and staying power. The simple sesame-tahini dressing is both sweet and tangy, thanks to the combo of rice vinegar and maple syrup, and sometimes I like to add it to stir-fries and other grain bowls as well as this dish.
This soba noodle salad can be served warm or cold, making it a great option for any season. If you’d like to experiment with different textures, you can use spiral or bow-tie pasta or even spiralized carrot or courgette ‘pasta’ in lieu of the soba noodles.
For the dressing
– 60ml toasted or untoasted sesame oil (see Tip)
– 3 to 4 tbsp rice vinegar, to taste (I like it tangy, so I use 4)
– 25ml tahini
– 1 tbsp pure maple syrup, or to taste
– 1 tbsp low-sodium tamari
– 2 cloves garlic, grated on a microplane
For the salad
– 1 225g pack soba noodles
– 1 medium red bell pepper, seeded and diced
– 1 medium yellow bell pepper, seeded and diced
– 80g onions, finely chopped
– 50g coriander leaves, minced
– 1 batch Tofu
– Fine sea salt
– 1 tbsp sesame seeds, for garnish
– Fresh lime juice, for serving (optional)
– Sriracha, for serving
1. Make the dressing In a small bowl, whisk together the dressing ingredients until smooth. Cover and refrigerate to thicken slightly.
2. Make the salad Bring a pot of water to a boil. Cook the noodles according to the package directions. Drain and place in a large bowl.
3. Add the bell peppers, spring onions and coriander to the bowl with the noodles. Add the dressing and toss to coat. Add half the tofu cubes and toss again. Taste and season with sea salt if necessary.
4. Top the salad with the remaining tofu, sesame seeds, and coriander scattered on top. You can also add a squeeze of lime juice on top of each bowl just before serving or simply serve with a lime wedge. The salad can be stored in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but it’s still very tasty!
Tip 1. You can use untoasted or toasted sesame oil; it’s totally up to you! Toasted sesame oil has a much more robust fl avour, while untoasted is more mellow, so feel free to use whichever you prefer.
Tip 2. The veggies have a tendency to fall to the bottom of the bowl, so I like to scoop them up
and add them back on top just before serving. Make it gluten-free. Use 100% buckwheat soba noodles. Traditional soba noodles are made with buckwheat flour; however, some contemporary brands incorporate wheat flour. Be sure to check the label carefully and use a brand made with just buckwheat flour.
Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes.
Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week-including holidays and special occasions!
Oh She Glows Every Day By Angela Liddon published by Michael Joseph Books is available to buy from 12th January 2017 here: www.amazon.co.uk/Oh-She-Glows-Every-Day/