Easy Soba Salad Recipe for Busy Weeknights

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a healthier protein option, while seitan is often less expensive.

soba noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

Combine 1 tablespoon oil, 3 tablespoons toasted sesame oil, and 1/2 teaspoon crushed red pepper in a small saucepan.

Whisk together and infuse the oil over medium heat for 3 minutes until it sizzles, but do not burn the chili flakes.

Remove from heat and let cool for 1 to 2 minutes.

Add 3 tablespoons honey to the cooled oil and whisk until completely dissolved.

Add 3 tablespoons soy sauce to the mixture and whisk together, ensuring not to add the soy sauce before the honey to avoid splattering.

Set the dressing aside.

Thinly slice 2 green onions.

Chop the leafy parts of cilantro into small pieces, discarding the stems.

Add dry soba noodles to boiling water and cook, stirring occasionally, until al dente, aiming for slightly less cooking time than indicated on the package.

Drain the noodles in a colander and rinse under cold running water to remove excess starch and stop the cooking process.

Drain well and transfer the noodles to a large bowl.

Pour the cool dressing over the noodles.

Add the green onions, cilantro leaves, and toasted white sesame seeds to the noodles, leaving some sesame seeds for garnish.

Toss everything together.

Transfer the soba noodles to a serving bowl or plate.

Garnish with cilantro, green onions, and sesame seeds.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens