Ingredients
Scale
- 1 (9.5-ounce) package soba noodles
- 1 cup shelled edamame
- 1 small red bell pepper, julienned
- 1 cup firm tofu, cubed
For the Dressing
- 1/4 cup almond butter or peanut butter
- 2 tablespoons mayonnaise or vegan mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey or agave
- 1 garlic clove
- 1-inch piece fresh ginger, peeled and chopped
- 1 tablespoon sesame oil
- 1/4 cup vegetable oil
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add the soba noodles, reduce to a simmer, and cook for 2–3 minutes, or according to the package directions.
- Cool them down: Drain the noodles and rinse under cold water until cool to the touch. This stops the cooking and gives the salad its refreshing texture.
- Build the salad: Add the cooled noodles to a large bowl with the edamame, bell pepper, and cubed tofu.
- Blend the dressing: Add the almond butter, mayonnaise, soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and vegetable oil to a blender or food processor. Blend until smooth.
- Toss and serve: Pour the dressing over the noodle mixture and gently toss until everything is evenly coated.
Notes
- Rinse the noodles well: Cold water cools them quickly and keeps them from sticking together.
- Slice vegetables thinly: Thin pieces mix more easily with the noodles and dressing.
- Prep ahead: Make the dressing and chop the vegetables a day ahead.
- Switch the protein: Cooked chicken, shrimp, or salmon can replace the tofu.
- Use what you have: Cucumber, carrots, shredded cabbage, snap peas, or broccoli all work well.
