This noodle salad is a wonderful, filling lunch salad that stores really well for days. It’s flexible but I like crispy tofu, mushrooms, and edamame in mine. Serve it with a creamy peanut sauce and you are in for one great salad!
Ingredients
10ouncessoba noodles, cooked and cooled
1tablespoonsesame oil
12-14ouncesfirm tofu, crispy
1cupthawed edamame
8ouncescremini mushrooms, sauteed
4Scallions, chopped
Sesame seeds, garnish
Peanut Butter dressing:
¼cupcreamy peanut butter
2tablespoonslime juice
2tablespoonsrice vinegar
1tablespoonsoy sauce
1tablespoonsesame oil
1tablespoonhoney
Instructions
For dressing, whisk together ingredients in a small bowl until smooth. Set aside.
For soba noodles, add noodles to a pot with rapidly boiling water. Cook soba noodles for 3-4 minutes until they are tender. Drain immediately and rinse with cold water. Then toss with sesame oil to prevent sticking.
For crispy tofu, follow <a href="https://www.crunchtimekitchen.com/how-to-make-the-perfect-crispy-tofu/">my tutorial</a>for best results. For this recipe I kept the tofu in large planks, seared them, and then chopped them up.
For mushrooms, clean them well and chop into quarters. Sautee in a little olive oil over medium heat for 5-6 minutes until they lose their water and turn brown in spots. Season with a splash of soy sauce and set aside.
To finish salad, add cold soba noodles to a large bowl and top with chopped tofu, mushrooms, edamame, scallions, and sesame seeds. Drizzle on the dressing. Toss and serve immediately or store salad in the fridge for 4-5 days.