Sesame Chili Cold Soba Noodle Salad

Introduction

On a steamy afternoon, nothing hits the spot like a bowl of Sesame Chili Cold Soba Noodle Salad. Whirl up a creamy, spicy sesame-chili sauce, toss it with chilled soba noodles, vibrant cabbage slaw, and your protein of choice, then garnish with fresh mint and cilantro. It’s like a flavor-packed vacation in every slurp—no stove required!

Why Make This Recipe

• Fast & Fresh: Ready in about 25 minutes, most of which is hands-off chilling.
• Make-Ahead Friendly: Prep sauce, slaw, and noodles in advance for easy lunches.
• Vegan & Gluten Options: Silken tofu or edamame protein; use gluten-free tamari if needed.
• Crunch & Creamy: Crisp cabbage, silky noodles, and that luscious sesame-chili sauce.

Ingredients & Substitutions

Sesame Chili Sauce

• ¼ cup Chinese sesame paste (or smooth peanut butter)
• 1 Tbsp chili crisp oil (or chili garlic sauce)
• ½ Tbsp Chinkiang black vinegar (or rice vinegar)
• ½ Tbsp tamari (or soy sauce)
• 1 clove garlic, grated
• 2 tsp agave or maple syrup
• ½ tsp Chinese five-spice
• ¼ tsp ground allspice
• ½ cup vegetable or mushroom broth

Cabbage Slaw

• 3 cups shredded red cabbage
• 1 red chili, thinly sliced
• 2 scallions, thinly sliced (or ¼ small red onion)
• Zest & juice of ½ lime
• 2 tsp toasted sesame oil
• 1 tsp agave (optional)
• Kosher salt, to taste

Noodles & Protein

• Juice of 1 lime
• 2 Tbsp tamari
• 1 Tbsp agave or maple syrup
• 8 oz soba noodles (buckwheat or gluten-free)
• 1 Tbsp avocado oil (optional)
• 6 oz smoked tofu (crumbled) or 12 oz cooked edamame

Assembly & Garnish

• 8 mint leaves, torn
• ¼ cup cilantro leaves, roughly chopped
• Lime wedges, for serving

Tip: Swap in spiralized cucumber or carrot for extra crunch.

Directions

1. Make the Sauce: Blend sesame paste, chili oil, vinegar, tamari, garlic, sweetener, spices, and broth until smooth. Taste and adjust salt, sweetness, or acidity.
2. Massage the Slaw: In a bowl, toss cabbage, chili, scallions, lime zest/juice, sesame oil, agave, and salt. Massage with your hands until slightly softened.
3. Cook & Chill Noodles: Boil soba per package. Drain, rinse under cold water until ice-cold, then transfer to a bowl. Whisk lime juice, tamari, and agave in with the noodles; add ice cubes to keep cool.
4. Prepare Protein: Crumble smoked tofu or thaw/cook edamame. For tofu, heat oil in a pan, add tofu, cook undisturbed 3 minutes, then stir until golden.
5. Assemble Bowls: Spoon sesame-chili sauce into bowls, add dressed noodles, top with tofu or edamame, then mound slaw. Garnish with mint, cilantro, and lime wedges. Serve immediately.

How to Serve

Serve cold straight from the fridge—ideal for picnics, potlucks, or a light dinner. Offer extra sauce and lime wedges on the side.

How to Store

Keep sauce, slaw, noodles, and protein in separate airtight containers up to 3 days. Combine just before serving to maintain texture.

Pro Tips

• Rinse well: Cold water stops cooking and prevents stickiness.
• Chill in ice bath: For ultra-cold noodles, dunk in ice water after rinsing.
• Adjust on the fly: Add more broth for a looser sauce or more tamari for saltiness.

Variations

• Spicy Upgrade: Stir in Sriracha or extra chili oil.
• Nutty Crunch: Top with toasted peanuts or sesame seeds.
• Greens Boost: Mix in baby spinach or kale ribbons with the slaw.

FAQs

Can I use peanut butter?
Yes—swap peanut butter 1:1 for sesame paste.

Are these gluten-free?
Use gluten-free soba and tamari.

Can I prep the night before?
Yes—just store components separately and assemble before eating.

Conclusion

This Sesame Chili Cold Soba Noodle Salad is your ultimate summer meal: vibrant, cooling, and endlessly adaptable. Whip it up once, then enjoy it all week long!