Japanese · Lunch
Cold Buckwheat Noodles (Dairy-Free)
Chilled buckwheat soba tossed in a dairy-free sesame-soy dressing, topped with silken tofu, cucumber ribbons, scallion and toasted nori. Served cold as a light, savoury noodle bowl finished with a splash of rice vinegar and sesame oil.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
438Calories
20.1gProtein
9.8gFat
73.4gCarbs
6.8gSugar
5.9gFiber
1580mgSodium
0mgChol
1.6gSat Fat
420mgPotassium
110mgCalcium
3.8mgIron
0mcgVitamin B12
4.5mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Cube the tofu, cut cucumber into thin ribbons, thinly slice the scallion, cut nori into strips, and grate the ginger. Set all prepped items aside on a plate.
2
Boil
Bring a medium pot of water to a rolling boil over high heat and cook the soba noodles for 4 to 5 minutes until they bend easily.
3
Rinse
Drain the noodles in a colander and rinse under cold water for about 1 minute until the water runs clear and noodles feel cool.
4
Chill
Whisk together soy sauce, rice vinegar, sesame oil, sugar and ginger. Add the chilled noodles and tofu, toss gently, then plate with cucumber, scallion, nori and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g soba noodles
- 8.4 oz240g silken tofu
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 11 cucumber
- 22 scallion
- 11 sheet nori
- 2 tsp2 tsp sesame seeds, toasted
- 1 tsp1 tsp fresh ginger
