Skip to main content
Epicurious

Cold Soba Noodles

By Catherine McCord

4.6

(3)

Image may contain Human Person Spaghetti Food Pasta and Eating
Cold Soba NoodlesMaren Caruso
Cooks' Note

This recipe was originally published on Weelicious as "Cold Soba Noodles".

Recipe information

  • Total Time

    10 minutes

  • Yield

    Serves 4 - 6

Ingredients

1 9.5 ounce package soba noodles
1 cup shelled edamame
1 small red bell pepper, julienne
1 cup cubed firm tofu
1/4 cup almond or peanut butter
2 tablespoons vegannaise or mayonnaise
2 tablespoons braggs liquid aminos or soy sauce
1 tablespoon rice wine vinegar
2 teaspoons honey or agave
1 garlic clove
1 inch piece ginger, peeled and chopped
1 tablespoon sesame oil
1/4 cup vegetable or grape seed oil

Preparation

  1. Step 1

    Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.

    Step 2

    Cook noodles for 2-3 minutes.

    Step 3

    Drain and run under cold water until cool to touch.

    Step 4

    Add the noodles to a large bowl with the edamame, bell pepper and tofu.

    Step 5

    Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.

    Step 6

    Pour sauce over the noodles and toss to combine.

    Step 7

    Serve.

TagsSoba NoodleNoodlePasta & NoodlesEdamameBean and LegumeVegetableTofuPeanut ButterBell PepperSnackBrunchLunchDinnerVeganVegetarianEasyWeelicious

See Related Recipes and Cooking Tips

Read More
Miso Peanut Scallion Noodles
Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.