Asian Soba Salad

  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 10.5 oz. package soba noodles
  • 1/4 cup rice wine vinegar
  • 2 garlic cloves, minced
  • 5 teaspoons fresh ginger, peeled and minced
  • 3 Tablespoons sugar
  • 1 Serrano chile, half of seeds and white ribs removed (if you leave them all in they will be quite spicy),and minced
  • 6 Tablespoons low-sodium soy sauce
  • 3 Tablespoons high quality vegetable oil
  • Juice of 2 limes
  • 8 oz. Asian marinated baked tofu, diced
  • 1 cup cucumber, diced
  • 6 scallions, thinly sliced
  • 1 red pepper, diced
  • 3/4 cup chopped cilantro
  • 1/3 cup chopped roasted salted peanuts


1. Cook soba noodles in a pot of boiling salted water. When they are al dente, remove from water and rinse well until cool. Reserve.

2. In a small saucepan, combine vinegar, garlic, ginger, and sugar. Bring to a boil, remove from heat, and let cool.

3. In a bowl, whisk together the cooled contents from the saucepan, Serrano chile, soy sauce, oil, and lime juice.

4. In a large bowl, combine all dressing from step 3, cooked soba noodles, tofu, cucumber, scallions, red pepper, and cilantro. (It is best to mix 1-3 hours before needed and let the flavors marry in the refrigerator.)

5. Serve with a sprinkle of peanuts.

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