Soba noodles are made from buckwheat flour and therefore usually gluten free and wheat free and make a quick cooking base for a nutritious weeknight meal or, as with this recipe, a make ahead salad than can be served cold at a barbeque.
You can use the dressing recipe to dress all manner of hot or cold soba noodle dishes with different vegetable and protein combinations. For a “ready in ten minutes” evening meal, I like to top soba with lightly wok tossed pak choy, enoki mushrooms and flaked, ready cooked smoked salmon. If I have a little more time, I like to bake fresh salmon in the oven in baking paper and serve atop soba with asian greens.
I used a ready marinated tofu in this recipe as a time saver – but you could always use plain tofu lightly pan fried in a small amount of sesame oil and garlic.
Ingredients (serves 6 – 8 as a side salad or 4 as a main)
Noodles and veges
- 2 ~ 200 g servings of soba noodles
- 150 g green beans
- 150 g broccolini
- 1 pack of marinated tofu (I used Soyco brand Malaysian tofu)
- 1 – 2 tablespoons black sesame seeds
- Extra coriander (cilantro) to garnish
- 1 piece of ginger (1 – 2 cms), grated or finely sliced
- 1 clove of garlic, crushed
- 1 tablespoon sesame oil
- 3 tablespoons of rice wine vinegar
- Juice of 1 lemon
- 1 – t tablespoons coriander (cilantro) leaves
Bring a medium saucepan of salted water to the boil. Have a bowl of icy cold water ready nearby. Add the broccolini, then a minute later add the beans and cook for about 5 minutes until just cooked and firm. Drain and add to the bowl of icy water.
For the soba, once again bring the medium saucepan of salted water to the boil. Add the soba and cook for about 4 minutes – or according to packet directions. Drain using a sieve and immediately rinse with cold water. Leave in the pot.
Combine all dressing ingredients in a jar or bottle, give a good shake to combine and stir through the noodles.
Drain the greens and add stir through the noodles. Chop up the tofu into squares and add to the noodles. Sprinkle with the black sesame seeds and add the extra coriander as a garnish.
The salad can be kept cold in the fridge for a couple of hours before serving.
Serve in individual noodle bowls, or on a large sharing platter and enjoy.