This soba noodle salad is full of goodness and I love how it practically screams “green”. It’s refreshing and has lots of texture and crunch thanks to all the fresh (and sometimes lightly blanched) green vegetables. The smoked tofu, toasted sesame oil and soy sauce give the salad some depth and umami flavour while the lime juice gives it some zing.
This salad makes the perfect healthy and easy weekday lunch but works just as well as a low-effort dinner on a warm summer evening. It’s made within 15 minutes and requires only one pot. Personally, I like to use the smoked tofu as is, without cooking it. However, if you’re not a fan of raw tofu, feel free to fry the tofu with a drizzle of neutral oil before adding it to the salad.
If you like delicious, wholesome salads then make sure to also have a look at these recipes:
- Barley and Broccoli Salad with Tahini Dressing
- Roasted Sweet Potato Salad with Crispy Black Beans
- Roasted Carrot and Lentil Salad
I hope you enjoy making and eating this soba noodle salad. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!
Soba Noodle Salad with Smoked Tofu
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- 1 broccoli
- 150 g snow peas
- 1 green capsicum
- 250 g smoked tofu
- 270 g soba noodles
- 1 lime
- 1 tbsp toasted sesame oil
- 2 tbso soy sauce
- 1 spring onion
- 2 tbsp sesame seeds
- Bring a pot of water to the boil.
- Cut the broccoli into bite-sized florets and trim the snow peas.
- Once the water is boiling, add the soba noodles and cook them according to the package instructions. Add the broccoli florets to the boiling water 1.5 minutes before the soba noodles are done, followed by the snow peas which need no more than 60 seconds to blanch.
- Now drain off the water and rinse the soba noodles, broccoli and snow peas under cold running water, or even dunk them into an ice-water bath. This stops them from continuing to cook when removed from the heat, ensuring that the vegetables keep their colour and crunch. Once cool, add them to your salad or serving bowl.
- Cut the capsicum and tofu into bite-sized pieces. Add them to the salad bowl.
- For the dressing, combine the juice from 1 lime with the soy sauce and sesame oil in a small dish before pouring this dressing over the salad. Mix everything until combined.
- To serve, add the dressed soba noodle salad onto your dish and top it with sesame seeds and thinly sliced spring onion.
We love eating salads and are always looking for new salad recipes especially during summer! I can definitely see this salad on our weekly menu – easy to make, healthy and packed with greens!
Thank you so much for your lovely comment!
Such a beautiful vibrant colour and packed with flavor, yum!
Thank you! 🙂