Hot & Cold Soba Noodle Salad

This recipe comes from the January 2011 issue of House&Home magazine. It’s one of the recipes that my mom and I made together when I was home visiting last month. It’s a great little meal and we really liked the contrast of hot and cold in our little soba noodle bowls.

Hot & Cold Soba Noodle Salad - Vegan & Gluten-Free

We managed to find 100% buckwheat soba noodles at the health food store for my mom because she avoids gluten. Try and do the same for the Panko (Japanese breadcrumbs) if it’s an issue for you.

Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)

Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)
Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)
Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)
Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)

Updates

December 11, 2013 – Readers have been asking me how I get my vegetables so thin. For this recipe, I use a sharp knife to thinly cut the red pepper, cabbage, and snow peas. And I swear by a Julienne Peeler like the one here for things like carrots (and zucchini). A Vegetable Spiralizer would also work for the carrots.

5.0 from 1 reviews
Hot & Cold Soba Noodle Salad
 
Author:
Recipe type: Salad, Main
Cuisine: Asian, Japanese
Serves: 4
Ingredients
Soba Noodle Ingredients
  • 300 g package soba noodles (look for 100% buckwheat if you have gluten allergies)
  • 2 cups colourful julienned vegetables, including carrots, red pepper. cabbage, and snowpeas, resting in ice water to stay crisp
  • ¼ cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin (sweet cooking wine)
  • 1 tsp fresh ginger, peeled and minced
  • ½ tsp sesame oil
Crispy Tofu Ingredients
  • 1 16 oz pkg firm tofu, cut into 8 even pieces.
  • ½ cup vegetable oil
  • 3 to 4 tbsp cornstarch (or rice flour)
  • ⅓ cup panko (Japanese bread crumbs) (look for gluten-free ones if you have allergies)
  • 2 green onions, finely chopped
  • 2 tsp toasted sesame seeds
  • 1 tsp tamari or soy sauce (look for gluten-free if you have allergies)
Instructions
  1. In a medium pot of salted boiling water, cook the noodles following the directions on the package, approx. 5 to 6 minutes. Drain in a colander and rinse under cold water to prevent sticking. Drain again and let cool.
  2. Drain and dry prepped vegetables on paper towel.
  3. To make dressing, in a small bowl, whisk together rice vinegar, soy, mirin, ginger and sesame oil. Toss noodles with dressing and vegetables. Set aside.
  4. To make crispy tofu, heat vegetable oil on medium high in a wok or large frying pan. While the oil is heating up, dip each piece of tofu in cornstarch, making sure all sides are coated. Pat off excess starch, the press the tofu in panko. Cook in oil until tofu is lightly browned. Drain on paper towel.
  5. Put soba noodle salad on a serving dish and top with hot tofu, green onion, sesame seeds and soy sauce. Serve immediately.
Notes
Source: House & Home Magazine

Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)Hot & Cold Soba Noodle Salad (Vegan, Gluten-Free)

15 Comments

  1. stunning photos, Angela! and this looks so colorful and tasty – I know I would love the flavors.

    Reply
    • vegangela says:

      Thank you so much Kristina :)

      Reply
  2. That looks delish! Crumbed tofu and I are currently having a love affair. I will be stealing this recipe very soon – sounds great for a warm summer night!

    Reply
    • vegangela says:

      Hi Arly – Thanks for your comment! Let me know when you make it and what you think of it :)

      Reply
  3. Spotted you on paper.li, where I’m featured too. Love your recipe & have bookmarked it to try soon. I pan fry & bake tofu for extra (any!) flavour & your take looks gorgeous.

    Reply
    • vegangela says:

      Hi Kellie – Thanks for your comment! I’m going to go and check out your blog now… :)

      Reply
  4. This looks incredible. My sister has to eat GF and she was so happy when she found GF panko so she could use in dishes like this.

    Reply
    • vegangela says:

      Thanks Heather – GF panko would be a life-saver! Let me know if you guys try this and what ya think! :)

      Reply
  5. Mieko says:

    Mmm, yum! Soba noodles (hot or cold) is my ultimate comfort food. I love the addition of crispy tofu. :)

    Reply
    • vegangela says:

      Glad you like it – let me know if you try it :)

      Reply
  6. Christy says:

    I found your blog a couple of weeks ago and have enjoyed perusing it. This was the first recipe I made from your blog, and it was beyond tasty! I felt like I was eating in a gourmet vegan restaurant! Thank you for the delicious recipe and I can’t wait to try more of them! Love your photos, too – everything looks so fresh and bright.

    Reply
    • vegangela says:

      Yay! I’m so glad you liked it. I don’t think many folks have tried it due to all the steps involved, but I agree – it tastes like something you’d get at a fancy vegan and/or Japanese restaurant. Thanks so much for trying it and taking the time to comment :)

      Reply
  7. Daina says:

    ooooh… I will be trying this for dinner one night this week Ange… another top find!! Much love from the southern hemisphere :)

    Reply
  8. Emily says:

    Making this bad boy for dinner tonight, can’t wait!!

    Reply
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