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Soba Noodle Salad

CILK Beauty Test Kitchen: Soba Noodle Salad

Try this fresh Japanese salad with tofu, seasonal greens, soba noodles and a smoky, tangy sesame dressing. Quick, clean and delicious.


  • 8 ounces dry noodles-  soba noodles, linguini, rice noodles or gluten free noodles
  • 1 small bunch asparagus -8 ounces
  • 4 ounces snow peas
  • 1 small bunch broccolini – or sub other blanchable veggies- broccoli, asparagus, snow peas, or green beans, etc -8 ounces
  • 8  onces edamame (shelled)
  • 8 ounces baked tofu ( or make this crispy tofu, or baked tofu,  or sub chicken breast)
  • 3–4 generous handfuls baby spinach- 4 ounces, more to taste
  • 3 scallions- sliced
  •  Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts
  • salt to taste 

Sesame Ginger Dressing

  • 3 tablespoon olive oil
  • 3 tablespoons sesame oil
  • 3 tablespoons  soy sauce or gluten-free Bragg’s liquid amino acids
  • 3 tablespoons  rice wine vinegar
  • 3 tablespoons brown sugar (or coconut sugar or palm sugar)
  • 1 tablespoon chili sauce ( like sambal olek or sriracha)
  • 1 tablespoon finely chopped ginger
  • 3 large cloves garlic- finely mince


Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.

Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.

During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green (do not overcook!). Drain well and place in a large bowl.

Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chilli paste if you want).

Serve in bowls with optional garnishes. This can be served warm or chilled.


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