This noodle salad can be prepared in advance and used throughout the week for quick and easy lunches.
Keep the dressing separate in a jar in the fridge and dress the noodles just before you are ready to eat them. Any leftover dressing is nice on other rice and noodle dishes and on salads.
This dish is suitable for a gluten free (if using tamari and buckwheat soba noodles) and vegan (if using honey) diets.
Soba noodle salad with marinated tofu, honey, soy, tahini, ginger and sesame
For the dressing
4 cloves of garlic, minced
1 red chilli, chopped very finely
2 tsp. fresh ginger, grated
Juice of 3 limes
4 tbsp toasted sesame oil
4 tbsp soy sauce or tamari
4 tbsp runny honey or agave
2 tbsp rice vinegar
2 tbsp tahini
4 tbsp water or neutral oil
For the salad
160g carrots, about 3 carrots, peeled
1 red pepper
2 spring onions
A few radishes
150g frozen edamame beans
200g soba noodles
Marinated tofu, about 160g
2 handfuls of sesame seeds
A large handful of Thai basil torn roughly
Combine all of the dressing ingredients, except the salt, in a jar and shake well to combine. Taste and add salt if you think it needs it. Store in the fridge until ready to use.
Slice the cucumber in half lengthways, scoop out the seeds with a spoon and discard.
Use a mandolin to slice the cucumber, carrots and pepper into fine matchsticks. Set aside in a large bowl.
Slice the spring onions and radishes finely and add to the vegetables.
Cook the edamame beans in boiling salted water for 3-5 minutes, drain and add to the vegetables.
Cook the noodles in salted water according to pack instructions, probably 8-10 minutes. Drain under cold running water. Put the noodles into a bowl and toss with sesame oil to stop them sticking together. Set aside.
Slice the tofu into small pieces and add them to the noodles.
Toast the sesame seeds in a dry pan until golden. Set aside.
Combine the prepared vegetables with the noodles and tofu and toss everything so that it is well combined. Dress the noodles with the dressing (you may have extra depending on how much you want to use). Sprinkle with sesame seeds and torn Thai basil before serving.