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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Tri-Color Summer Shrimp Soba Noodle Salad:
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Green cabbage - 1/2 head , sliced
  • Red peppers - 2 , sliced
  • Cucumbers - 1/2 lb , sliced
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced
  • Buckwheat soba noodles - 1/2 lb
  • Cooking oil - 1 Tbsp + 3 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp + 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Sesame seeds (opt) - 2 Tbsp

Prep

  1. Green onions / Cabbage - Double green onions and cabbage if making tomorrow’s dinner. Prep as directed. (Can be done up to 3 days ahead)
  2. Red peppers / Cucumbers - Prep as directed.
  3. Tofu - Slice into matchsticks. Spread out onto a sheet pan.
  4. Soba - Cook according to package instructions. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Spread tofu out onto a sheet pan. Toss with first part of cooking oil and first part of soy sauce. Roast in the oven for 20 minutes, giving it a shake once midway through.
  3. Mix together rice vinegar, second part of soy sauce, and sesame oil. Whisk in second part of cooking oil.
  4. Heat a saute pan over medium-high heat and add white parts of green onions and cabbage with a splash of water. Saute for ~3 minutes, until just slightly softened. Turn off heat.
  5. In a large bowl, toss noodles, cabbage, red peppers, cucumbers, green parts of green onions, and tofu with dressing. Sprinkle with sesame seeds if using.

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