First up, a few weeks ago, someone from Glamour.com contacted me to see if I’d be interested in sharing some weight loss/diet tips. I said OF COURSE! and passed along a few, and they chose three to post yesterday. The article went up on Glamour.com last night!!! Check it out here. And if you’ve come here from there, welcome! Check out the First Time Here? page, which has some background info on me as well as helpful tips for navigating around the site and links to top posts. Thanks for stopping by and I hope to see you again soon!
Today I have a super simple and delicious Soba Noodle Salad with Sesame Vinaigrette recipe to share with you. I love this recipe because it’s totally adjustable based on what you have in your kitchen and is absolutely delicious Don’t care for tofu? Add shrimp. Don’t have red peppers on hand? Use tomatoes instead. Also, this salad is even better if it sits in the fridge for a day or two, so feel free to make it ahead and bring it for lunch during the week!
Soba Noodle Salad with Sesame Vinaigrette
Total Time: 15 minutes
Yields: 3 servings, 7 pts+ each
Printable version here.
Ingredients for Salad:
- 1 package lite tofu (you can use regular tofu too, which will make it 9 pts+/serving)
- 4 oz soba noodles (2 servings)
- 1 chopped red bell pepper
- 2 chopped scallions (~1/2 cup)
- 1 seeded + chopped cucumber
If seeding a cucumber scares you, it’s actually super easy to do so don’t let it!
Cut the cucumber in half both ways so you have four evenish pieces.
Now, use a spoon to scoop out the seeds, starting with the rounded edge.
Scrape the spoon down until all the seeds are gone and tada!
Ingredients for Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 tsp ground ginger (or fresh)
- 1 clove minced garlic (or 1 tsp powdered)
- 1 tablespoon sesame oil
To start, press your tofu. You can do this using a Tofu Xpress OR wrapping it in paper towels or kitchen towels with a heavy object on top. You know I obviously used the Tofu Xpress. =)
Once it’s pressed, put on one pan to brown the tofu, and one pot of water to cook the noodles.
Chop the tofu into small pieces.
And brown it in the heated pan with nonstick spray.
Once the water is boiling, add in your 4 oz of soba noodles.
And cook according to package directions – about 8 minutes. When they are cooked, drain and rinse with cold water to cool off.
Let the tofu cook for the same amount of time until its browned on all/most sides, and remove from the heat and set aside to cool.
Meanwhile, prepare your dressing. Combine all ingredients except the oil, stir to combine with a fork or whisk, and then add in the oil and mix well.
Now comes the easiest part – throw it all together and mix! Start with your veggies in the bowl.
Then add the noodles.
Then add the dressing.
Then add the tofu last once everything is combined, and serve!
That crappy picture honestly doesn’t do ANY justice to how delicious this salad is. I’m still working out the light/picture taking situation in my new apartment – so forgive me. But I promise, this one is totally worth making. =) If you’re feeling fancy, feel free to garnish with sesame seeds and/or chopped scallion. Yum!
So tell me… what is your favorite kind of noodle/pasta?
Mine is definitely soba noodles. I love how much they bulk up when you cook them, plus they’re made of buckwheat so super healthy! A close second would be orzo – I absolutely love how versatile it is and the shape!