Super Soba Sunday

Soba Noodle Salad

This past Sunday I woke up with what I refer to as a “food hangover”. Copious amounts of Serrano ham, “pan con tomate“, Manchego cheese and many other culinary delights, still swirled in my enormous 8½ month pregnant belly. The last thing that I even wanted to think about was food, but a persistent  1½ year old and a famished husband, kept nipping at my heals and begged for good ‘ol Momma to make them some food. The thought of anything rich brought me to tears, so I scrounged in the cupboards to uncover a package of Soba noodles. Aha, I thought, maybe a cold soba noodle salad would quench the hunger of these two demanding peeps and maybe a somewhat satisfying snack for myself. Deep into the fridge, I found some tofu, some pea shoots from the market, snow peas, avocado, peppers and to top it all off, buttery shiitake mushrooms. I banished the child and husband to the park for a half hour so that I could create.  Here is a recipe for a quick, simple and utterly scrumptious soba noodle salad that would satisfy any savage!

Cold Soba Noodle Salad

  • 1 package Soba noodles; cooked off and rinsed in cold water
  • 1 yellow pepper; julienned
  • 3 scallions; julienned
  • 1 avocado; roughly diced
  • 1 C. sliced shiitake mushrooms; sauteed
  • 1 good handful cilantro; chopped
  • 1/2 pkg firm tofu; cubed and sauteed in sesame oil
  • 1 C. snow peas; julienned
  • 6 oz pea shoots


  • 1 2″ piece of ginger; minced
  • 1 C. Mirin
  • 1 C. Tamari
  • 2 Tbsp sesame oil
  • Salt & pepper


  1. Mix the cold soba noodles with all the chopped vegetables (except the avocado) and tofu. Add the cilantro and dressing. Mix and season to taste. Finish by mixing in the avocado and pea shoots.

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