Ingredients
For the salad:
- 300 g buckwheat soba noodles
- 200 g smoked tofu, diced
- 1 mango (firm but ripe), peeled and cut into thin strips
- 2 mini cucumbers, halved, seeded, and thinly sliced into half-moons
- 4 green onions, thinly sliced
- 1 red chili, seeded and thinly sliced
- handful of fresh cilantro, roughly chopped
- 3 tbsp toasted sesame seeds
For the dressing:
- 2 tablespoons toasted sesame oil
- 1 tablespoon extra-virgin olive oil
- zest of 1 organic lime
- 3 tablespoons fresh lime juice
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 1 1/2 tablespoons pure maple syrup
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the soba noodles according to the package instructions until al dente (about 3-5 minutes). Tip: Boil them for 30 seconds less than instructed for a perfect texture.
- Drain and rinse the noodles under cold running water to stop the cooking process and remove excess starch. Let them drain well, then transfer to a large mixing bowl.
- Whisk together the dressing ingredients: sesame oil, olive oil, lime zest, lime juice, rice vinegar, maple syrup, salt, and pepper. Set aside to cool slightly.
- Add the salad ingredients to the bowl with the noodles: smoked tofu, mango, cucumber, green onions, and chili. Pour over the dressing and toss to combine.
- Garnish and serve with fresh cilantro and a generous sprinkle of toasted sesame seeds. Enjoy!
Nutrition
Notes
- I love using the smoked almond-sesame tofu – its nutty flavor and crispy texture from roasted almonds and sesame add a special touch to the dish.
- Meal Prep Tip: This soba noodle salad is a dream for make-ahead meals. It holds up beautifully in the fridge for up to 3 days—just give it a quick toss before serving to bring the flavours back to life. Perfect for packed lunches or an easy grab-and-go dinner!