Vibrant Soba Noodle Salad with Tofu & Rainbow Vegetables
This refreshing Soba Noodle Salad is a delightful blend of flavorful ingredients that come together in a colorful dish your family will love. Bursting with the goodness of fresh vegetables and protein-packed tofu, this light and nutritious meal is perfect for any occasion. The robust dressing, made with soy sauce, brown sugar, and zesty orange juice, brings everything together beautifully while keeping it health-conscious. Perfect for using up leftover veggies, this recipe is adaptable to your taste—add snow peas, bell peppers, or whatever delights your palate! Whether served as a side or a main dish, it’s sure to satisfy cravings while nourishing your body.
N/A
Servings
269
Calories
15
Ingredients
Ingredients
Low sodium soy sauce
1/2 cup (n/a)
Packed brown sugar
1/4 cup (n/a)
Sesame seeds
1 tablespoon (toasted)
Orange juice
2 tablespoons (freshly squeezed)
Minced ginger
1 tablespoon (n/a)
Rice vinegar
1 tablespoon (n/a)
Dark sesame oil
2 teaspoons (n/a)
Bottled minced garlic
1 teaspoon (n/a)
Chili paste with garlic
1 teaspoon (n/a)
Soba noodles or whole wheat spaghetti
4 cups cooked (hot cooked (about 8 ounces uncooked))
Napa cabbage
3 cups (very thinly sliced)
Fresh bean sprouts
2 cups (n/a)
Shredded carrot
1 cup (n/a)
Chopped fresh cilantro
1/2 cup (n/a)
Firm tofu
1 (12.3 ounce) package (drained and cut into 1-inch cubes)
Instructions
1
In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame seeds, orange juice, minced ginger, rice vinegar, dark sesame oil, minced garlic, and chili paste. Set aside to let the flavors meld.
2
In a large pot, cook the soba noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
3
In a large mixing bowl, combine the cooked soba noodles with thinly sliced napa cabbage, fresh bean sprouts, shredded carrot, chopped cilantro, and cubed tofu.
4
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
5
Serve immediately or let the salad chill in the refrigerator for 30 minutes to enhance the flavors even more.
Nutrition Information
6.8g
Fat
42.2g
Carbs
11.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is titled Vibrant Soba Noodle Salad with Tofu & Rainbow Vegetables.
Is this salad suitable for a vegetarian diet?
Yes, this recipe is specifically tagged as vegetarian and contains no meat products.
How many calories are in a serving of this salad?
There are 269 calories per serving.
What can I use as a substitute for soba noodles?
The recipe suggests you can use whole wheat spaghetti if soba noodles are not available.
How much protein does this dish provide?
This dish provides 11.2g of protein per serving.
What ingredients make up the dressing?
The dressing is made of low sodium soy sauce, packed brown sugar, toasted sesame seeds, fresh orange juice, minced ginger, rice vinegar, dark sesame oil, bottled minced garlic, and chili paste with garlic.
How should the tofu be prepared?
You should use firm tofu that has been drained and cut into 1-inch cubes.
What kind of cabbage is used in the recipe?
The recipe calls for 3 cups of very thinly sliced napa cabbage.
Should the soba noodles be served hot or cold?
After cooking, the noodles should be rinsed under cold water and the salad can be served immediately or chilled.
Can I add other vegetables to this salad?
Yes, the recipe is adaptable and suggests adding vegetables like snow peas or bell peppers.
How much fat is in this recipe?
The recipe contains 6.8g of fat.
Is there ginger in this dish?
Yes, the dressing includes 1 tablespoon of minced ginger.
What is the total carbohydrate count?
There are 42.2g of carbohydrates per serving.
Does the recipe use fresh bean sprouts?
Yes, it requires 2 cups of fresh bean sprouts.
How long should the salad chill for the best flavor?
Chilling the salad in the refrigerator for 30 minutes is recommended to enhance the flavors.
Are the sesame seeds used raw or toasted?
The recipe specifically calls for toasted sesame seeds.
What type of vinegar is needed for the dressing?
The recipe uses 1 tablespoon of rice vinegar.
How much cilantro should I use?
The recipe calls for 1/2 cup of chopped fresh cilantro.
Is this a good recipe for using up leftover vegetables?
Yes, it is noted as being perfect for using up leftover veggies from your refrigerator.
What kind of orange juice is recommended?
Freshly squeezed orange juice is recommended for the dressing.
How much soy sauce is in the dressing?
The dressing uses 1/2 cup of low sodium soy sauce.
What kind of sesame oil is used?
The recipe specifies 2 teaspoons of dark sesame oil.
Is the garlic fresh or bottled?
The recipe calls for 1 teaspoon of bottled minced garlic.
How much carrot is required?
One cup of shredded carrot is needed.
What gives the salad its spicy kick?
One teaspoon of chili paste with garlic provides a zesty heat to the dressing.
How many ingredients are in this recipe?
The recipe consists of 15 total ingredients.
What is the first step of the instructions?
The first step is to whisk together the dressing ingredients in a small bowl and set it aside.
What texture should the tofu be?
You should use firm tofu for this salad.
Is this considered a quick recipe?
Yes, it is tagged as a quick recipe and a light meal.
What is the preparation for the napa cabbage?
The napa cabbage should be very thinly sliced.