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.

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)

16 Comments

  1. Kristina @ spabettie 19 September, 2011
  2. Arly(LittleThingsBig) 19 September, 2011
    • vegangela 19 September, 2011
  3. Kellie@foodtoglow 19 September, 2011
    • vegangela 19 September, 2011
  4. Heather (Where's the Beach) 19 September, 2011
    • vegangela 20 September, 2011
  5. Mieko 27 September, 2011
    • vegangela 27 September, 2011
  6. Christy 18 April, 2013
    • vegangela 22 April, 2013
  7. Daina 22 April, 2013
  8. Emily 28 February, 2014
  9. SEH 30 August, 2015

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