Soba Noodle Salad with Vegetables and Tofu

by Jennifer

This adaptation from a Cooking Light recipe is a little spicy, so omit or decrease the chile paste if you don’t like spicy foods.  Serves 4 adults.


  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 TBS orange juice
  • 1 TBS sesame seeds, toasted
  • 1 TBS rice vinegar
  • 1 TBS minced fresh ginger
  • 2 tsp sesame oil
  • 1 garlic clove, chopped
  • 1 tsp chile paste with garlic


  • 8.8 oz package soba noodles
  • 3 cups very thinly sliced Napa cabbage
  • 3 carrots, shredded
  • 1 zucchini, shredded
  • 1 red pepper, julienned
  • 2 cups fresh bean sprouts
  • 3/4 cup chopped cilantro
  • 7 oz. package baked teriyaki tofu (such as Trader Joe’s brand), diced

Whisk together dressing ingredients in a small bowl.

Combine salad ingredients except for soba noodles in a large bowl.  Cook soba noodles according to package directions;  drain.

Toss together soba noodles, the rest of the salad ingredients, and the dressing, and serve.


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