Cold sesame soba noodle salad for four
Recipe shopping list — copy the items into Valedo.
This chilled noodle salad makes four lunch portions. It uses baked tofu and crunchy vegetables, with no mayonnaise-based dressing.
Ingredients
Soba noodles
12 oz
Extra-firm tofu
14 oz
Sugar snap peas
8 oz
Red cabbage
1/4 head
Carrots
2
Scallions
4
Creamy peanut butter
1/3 cup
Toasted sesame oil
1 tbsp
Lime juice
3 tbsp
Low-sodium soy sauce
3 tbsp
Maple syrup
1 tbsp
Sesame seeds
2 tbsp
How to make it
- Bake cubed tofu at 425°F until browned, about 25 minutes. 2. Cook soba noodles, rinse under cold water, and drain well. 3. Thinly slice snap peas, cabbage, carrots, and scallions. 4. Whisk peanut butter, sesame oil, lime juice, soy sauce, maple syrup, and a little warm water. 5. Toss noodles with vegetables, tofu, and dressing. 6. Sprinkle with sesame seeds and chill before serving.
Who this list is for
This cold sesame soba noodle salad checklist is for anyone preparing a fresh, vegetarian lunch for four. It’s a good fit for cooks who like make-ahead meals with lots of vegetables and no mayo. If you’re looking for a quick, packable dish with tofu and Asian flavors, this list is for you.
How to use this list
Start by checking your fridge for extra-firm tofu, carrots, and red cabbage. Look in your pantry for soba noodles, creamy peanut butter, toasted sesame oil, soy sauce, and maple syrup. You’ll bake the tofu, cook the noodles, and slice the vegetables: sugar snap peas, carrots, scallions, and cabbage. Whisk together the peanut butter, lime juice, soy sauce, sesame oil, and maple syrup for the dressing. Toss everything together and chill before serving. Cross off each ingredient as you prep or shop.
What to skip
Don’t use silken tofu; it won’t hold up in the salad. Avoid regular spaghetti—only soba noodles give the right texture. Skip bottled dressings or mayonnaise. Don’t overcook the soba; rinse it well to prevent sticking. If you’re tempted to use raw sesame seeds, toast them for better flavor.
What is on this list
You’ll need soba noodles, extra-firm tofu, sugar snap peas, red cabbage, carrots, scallions, creamy peanut butter, toasted sesame oil, lime juice, low-sodium soy sauce, maple syrup, and sesame seeds. Check for peanut butter and soy sauce before shopping. Cross off pantry staples and focus on picking up fresh produce and tofu.
Before you go
Double-check that you have enough lime juice and sesame oil for the dressing. Get the tofu pressed ahead if possible, so it bakes up firm. Make sure you have a big bowl for mixing. Prepping the vegetables and dressing in advance makes assembly quick when you’re ready to eat.
FAQ
Who is "Cold sesame soba noodle salad for four" for?
This cold sesame soba noodle salad checklist is for anyone preparing a fresh, vegetarian lunch for four. It’s a good fit for cooks who like make-ahead meals with lots of vegetables and no mayo. If you’re looking for a quick, packable dish with tofu and Asian flavors, this list is for you.
How should I use "Cold sesame soba noodle salad for four"?
Start by checking your fridge for extra-firm tofu, carrots, and red cabbage. Look in your pantry for soba noodles, creamy peanut butter, toasted sesame oil, soy sauce, and maple syrup. You’ll bake the tofu, cook the noodles, and slice the vegetables: sugar snap peas, carrots, scallions, and cabbage. Whisk together the peanut butter, lime juice, soy sauce, s…
What should I skip or avoid with "Cold sesame soba noodle salad for four"?
Don’t use silken tofu; it won’t hold up in the salad. Avoid regular spaghetti—only soba noodles give the right texture. Skip bottled dressings or mayonnaise. Don’t overcook the soba; rinse it well to prevent sticking. If you’re tempted to use raw sesame seeds, toast them for better flavor.
What is on the "Cold sesame soba noodle salad for four" list?
You’ll need soba noodles, extra-firm tofu, sugar snap peas, red cabbage, carrots, scallions, creamy peanut butter, toasted sesame oil, lime juice, low-sodium soy sauce, maple syrup, and sesame seeds. Check for peanut butter and soy sauce before shopping. Cross off pantry staples and focus on picking up fresh produce and tofu.
What should I do before I go?
Double-check that you have enough lime juice and sesame oil for the dressing. Get the tofu pressed ahead if possible, so it bakes up firm. Make sure you have a big bowl for mixing. Prepping the vegetables and dressing in advance makes assembly quick when you’re ready to eat.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.