How do I meal prep this meal?

I would prep your cabbage slaw, sauce, protein and store them all in separate airtight containers. I do recommend prepping the noodles fresh when you plan to enjoy so that the noodles stay in good quality. Most brands cook up in 6 minutes, so it shouldn’t take too long to make and assemble on any given night.

Can this be made gluten-free?

While buckwheat is a gluten-free grain, most soba noodles are made with a mix of buckwheat flour and regular flour. If you want to make this as a gluten-free equivalent, look for 100% buckwheat soba noodles from brands like Eden Organics or Lotus Foods . If unable to find 100% buckwheat soba noodles, you can also use any of your favorite gluten-free rice noodles. You’ll also want to make sure you use a gluten-free tamari or soy sauce.

Why are my noodles sticking together?

Soba noodles are very starchy, and when cooked that starch can cause the noodles to stick together. To fix this, just make sure to rinse your noodles under cold water to wash off the starch. For extra insurance, you can also toss the noodles in just a touch of sesame oil to help prevent them from sticking while you finish prepping other ingredients.

Sesame Chili Cold Soba Noodle Salad

Name: Sesame Chili Cold Soba Noodle Salad
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Ingredients: 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; 1/4 tsp allspice; 1/2 cup vegetable broth or mushroom broth; 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; Juice of one lime; 2 tbsp tamari; 1 tbsp agave or maple syrup; 8 oz soba noodles; 1 tbsp avocado oil (optional); 6 oz smoked tofu or 12 oz frozen edamame; 8 leaves of mint leaves, torn; 1/4 cup cilantro leaves, roughly chopped; Lime wedges for serving

Description

An easy cold soba noodle salad topped with a crisp cabbage slaw and creamy sesame chili sauce. A refreshing salad that comes together quick.

Ingredients

Scale

Sesame Chili 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
1/4 tsp allspice
1/2 cup vegetable broth or mushroom broth

Cabbage Slaw

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

Noodles & Protein

Juice of one lime
2 tbsp tamari
1 tbsp agave or maple syrup
8 oz soba noodles
1 tbsp avocado oil (optional)
6 oz smoked tofu or 12 oz frozen edamame

Assembly

8 leaves of mint leaves, torn
1/4 cup cilantro leaves, roughly chopped
Lime wedges for serving

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Instructions

To a blender cup, combine the sesame paste, chili oil, vinegar, tamari, garlic, sweetener, five spice, allspice, and broth. Blend until smooth. Taste and adjust with more tamari or vinegar based on your preference, then set aside.
In a large bowl, add the cabbage, pepper, and scallions. Add the lime zest and juice, sesame oil, agave, and a generous pinch of salt. Use clean hands to massage the ingredients into the cabbage to soften it. Set aside to marinate.
Bring a medium pot of water to a boil. Cook the noodles according to package instructions. While the noodles cook, add the lime juice, tamari, and sweetener to a medium mixing bow and whisk together. Once the noodles are cooked, drain and rinse the noodles thoroughly under cold water until completely cool. Transfer the noodles to the bowl with the dressing and toss to coat. Top the noodles with a few ice cubes and set aside.
For a quick protein option, crumble the smoked tofu or cook the edamame according to package instructions. If you want to cook your tofu, heat a pan over medium-low heat with oil. Once hot, add the crumbled tofu and spread it out evenly in the pan. Cook undisturbed for 3 minutes, then stir and continue to cook, stirring occasionally, until golden. Remove from heat and set aside.
To assemble, drizzle a few spoonfuls of the sauce into the bottom of your bowl. Add a serving of the dressed noodles, followed by a generous sprinkle of the crumbled tofu or edamame, and another drizzle of the sesame sauce. Top with a generous scoop of the cabbage slaw. Garnish with some torn mint and cilantro, and serve with a wedge of lime. Enjoy immediately.

Notes

Rinse and chill your noodles. Rinse your noodles really well under cold water, which will prevent your noodles from sticking together.

Pair it with a good protein source to make it more satisfying. For ease I often make this paired with edamame, but you can also use your favorite crumble (try some minced tofu or this tempeh hash). For a soy-free option, try this paired with a TVP option that is made with pea-protein instead or some crispy lentils.

Adjust flavors to preference. After mixing the sauce, taste and adjust the flavors as needed. You may need more salt, a little more acid, or extra sweetener to get the sauce just right to your liking.

Add more veggies. Use this as a way to add as many veggies you like. Try adding julienned cucumber and/or carrot to this too.