{"id":10777,"date":"2026-07-13T19:25:47","date_gmt":"2026-07-13T19:25:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10777"},"modified":"2026-07-13T19:46:18","modified_gmt":"2026-07-13T19:46:18","slug":"sesame-chili-cold-soba-noodle-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sesame-chili-cold-soba-noodle-salad\/","title":{"rendered":"Sesame Chili Cold Soba Noodle Salad"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sesame Chili Cold Soba Noodle Salad<\/span><\/h2>\n
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An easy cold soba noodle salad topped with a crisp cabbage slaw and creamy sesame chili sauce. A refreshing salad that comes together quickly.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>6 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>31 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>3<\/span><\/div>\n\n
Author: <\/span>Catherine Perez – Plant-Based RD<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Sesame Chili Sauce<\/span><\/h4>
  • \u00bc<\/span> cup<\/span> Chinese sesame paste (zhi ma jiang<\/em>)<\/span> (substitute with a mixture made from 1 cup of Tahini, and 3 Tbsp of toasted sesame oil)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> chili crisp oil<\/span><\/li>
  • \u00bd<\/span> Tbsp<\/span> Chinkiang black vinegar or rice vinegar<\/span><\/li>
  • \u00bd<\/span> Tbsp<\/span> Tamari<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> grated<\/span><\/li>
  • 2<\/span> tsp<\/span> agave or maple syrup<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> five spice<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> allspice<\/span><\/li>
  • \u00bd<\/span> cup<\/span> vegetable broth or mushroom broth<\/span><\/li><\/ul><\/div>

    <\/span>Cabbage Slaw<\/span><\/h4>
    • 3<\/span> cups<\/span> red cabbage<\/span> shredded<\/span><\/li>
    • 1<\/span> red chili pepper<\/span> thinly sliced<\/span><\/li>
    • 2<\/span> scallions or \u00bc small red onion<\/span> thinly sliced<\/span><\/li>
    • Juice and zest of half a lime<\/span><\/li>
    • 2<\/span> tsp<\/span> toasted sesame oil<\/span><\/li>
    • 1<\/span> tsp<\/span> agave or maple syrup<\/span> optional<\/span><\/li>
    • Kosher salt<\/span><\/li><\/ul><\/div>

      <\/span>Noodles & Protein<\/span><\/h4>
      • Juice of one lime<\/span><\/li>
      • 2<\/span> Tbsp<\/span> tamari<\/span><\/li>
      • 1<\/span> Tbsp<\/span> agave or maple syrup<\/span><\/li>
      • 8<\/span> oz<\/span> soba noodles<\/span><\/li>
      • 1<\/span> Tbsp<\/span> avocado oil<\/span> optional<\/span><\/li>
      • 6<\/span> oz<\/span> smoked tofu or 12 oz frozen edamame<\/span><\/li><\/ul><\/div>

        <\/span>Assembly<\/span><\/h4>
        • 8<\/span> leaves<\/span> of mint leaves<\/span> torn<\/span><\/li>
        • \u00bc<\/span> cup<\/span> cilantro leaves<\/span> roughly chopped<\/span><\/li>
        • Lime wedges<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>
          • To a blender cup, combine the sesame paste, chili oil, vinegar, tamari, garlic, sweetener, five spice, allspice, and broth. Blend until smooth. Taste and adjust with more tamari or vinegar based on your preference, then set aside.<\/div><\/li>
          • In a large bowl, add the cabbage, pepper, and scallions. Add the lime zest and juice, sesame oil, agave, and a generous pinch of salt. Use clean hands to massage the ingredients into the cabbage to soften it. Set aside to marinate.<\/div><\/li>
          • Bring a medium pot of water to a boil. Cook the noodles according to package instructions. While the noodles cook, add the lime juice, tamari, and sweetener to a medium mixing bow and whisk together. Once the noodles are cooked, drain and rinse the noodles thoroughly under cold water until completely cool. Transfer the noodles to the bowl with the dressing and toss to coat. Top the noodles with a few ice cubes and set aside.<\/div><\/li>
          • For a quick protein option, crumble the smoked tofu or cook the edamame according to package instructions. If you want to cook your tofu, heat a pan over medium-low heat with oil. Once hot, add the crumbled tofu and spread it out evenly in the pan. Cook undisturbed for 3 minutes, then stir and continue to cook, stirring occasionally, until golden. Remove from heat and set aside.<\/div><\/li>
          • To assemble, drizzle a few spoonfuls of the sauce into the bottom of your bowl. Add a serving of the dressed noodles, followed by a generous sprinkle of the crumbled tofu or edamame, and another drizzle of the sesame sauce. Top with a generous scoop of the cabbage slaw. Garnish with some torn mint and cilantro, and serve with a wedge of lime. Enjoy immediately.<\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>
            Rinse and chill your noodles.\u00a0<\/span><\/strong>Rinse your noodles really well under cold water, which will prevent your noodles from sticking together.<\/span>
            <\/div>\nPair it with a good protein source to make it more satisfying.<\/strong>\u00a0<\/span>For ease I often make this paired with edamame, but you can also use your favorite crumble (try some minced tofu or this tempeh hash). For a soy-free option, try this paired with a TVP option that is made with pea-protein instead or some\u00a0crispy lentils.<\/span>
            <\/div>\nAdjust flavors to preference.<\/span>\u00a0<\/strong>After mixing the sauce, taste and adjust the flavors as needed. You may need more salt, a little more acid, or extra sweetener to get the sauce just right to your liking.<\/span>
            <\/div>\nAdd more veggies.<\/span><\/strong>\u00a0Use this as a way to add as many veggies you like. Try adding julienned cucumber and\/or carrot to this too.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10774,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,135,4554,2881,136,133,140,697,1713,1712],"tags":[],"class_list":["post-10777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-asian","category-blended","category-boiled","category-entree","category-salad","category-side","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/Cold-Soba-Noodle-Salad.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10777"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10777\/revisions"}],"predecessor-version":[{"id":10789,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10777\/revisions\/10789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10774"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}