Soba Noodle Salad

Vary this easy salad according to seasonal veggies, and you have a quick and delicious Meatless Monday meal.

By Miya Kusumoto / Photography By Miya Kusumoto | July 21, 2017

Ingredients

SERVINGS: 4 Serving(s)

2 tablespoons peanut oil
1/2 small onion, diced
1 package extra firm tofu, sliced into 1/4-inch slices
1 package soba noodles
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons lime juice
2 tablespoons mirin
3 green onions, sliced
5 ounces fresh spinach
1 tablespoon sesame seeds
1 teaspoon crushed red pepper flakes

Instructions

Heat a large pan over high heat. Add peanut oil and onion and cook for 1 to 2 minutes. Once soft, add tofu and gently cook for 2 to 3 minutes until tofu is a light golden brown. Set aside.

Cook the soba noodles according to package instructions, running under cool water once complete. Let dry slightly and toss with 1 tablespoon of sesame oil. Set aside.

Combine ginger, garlic, soy sauce, remaining 2 tablespoons of sesame oil, lime juice, mirin and green onions (reserving some for garnish) in a small bowl. Whisk to combine. Place soba noodles, tofu mixture and spinach in a large serving bowl and toss the mixture with the salad dressing. Top with extra green onions, sesame seeds and crushed red pepper flakes.

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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!