Soba Noodle Salad with Vegetables and Tofu

Randy Mayor; Melanie J. Clarke

This Asian noodle salad is packed wtih vegetables and tofu and tossed with a spicy dressing, making it a protein-filled vegetarian one-dish meal.

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 19%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3g
  • Protein: 15.1g
  • Carbohydrate: 53.8g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 6.6mg
  • Sodium: 850mg
  • Calcium: 169mg


  • Dressing:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons orange juice
  • 1 tablespoon bottled minced or minced peeled fresh ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon chile paste with garlic
  • Salad:
  • 4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
  • 3 cups very thinly sliced napa (Chinese) cabbage
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes


  1. To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
  2. To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.
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