Description
Notes: Obviously, the contents of this salad can be tailored to your liking. Recently I am really liking these types of salads on the simple side: one or two herbs, scallions, cucumbers if I have them, and a small amount of protein — chopped peanuts, leftover steak, tofu, etc.
Ingredients
- soba noodles, dried or fresh (about 3 oz. per serving for dried; don’t know about fresh unfortunately)
- scallions, white and green parts thinly sliced (about 3 scallions per serving)
- mint, cilantro, Thai basil, whatever you like (1-2 tablespoons minced per serving)
- marinated tofu (3 to 4 oz. per serving), recipe below
- soy dressing, recipe below
Instructions
- Bring a pot of water to a boil. Add soba to water and turn heat down so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling if you can help it. Boil 4 minutes (for dried) and about a minute (for fresh), drain and rinse under cold water using your hand to disperse the water evenly over the noodles — again, the noodles are delicate.
- Let the noodles dry in a colander, and if need be, gently pat them dry with some paper towels. Meanwhile, mince the scallions thinly on the bias (if you wish) and julienne the mint.
- At this point, you can serve the salad however you wish. I don’t like to toss the noodles with the tofu — it just becomes a big mess. This is what I like to do: toss the noodles with the dressing so that the noodles are nicely coated. Divide noodles among bowls. Top each bowl with scallions, mint and tofu. You can kind of mix the noodles with the herbs and scallions as you eat, and grab bites of tofu along the way, too.
- Serve with Sriracha on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes