Asian soba noodle salad

  • Preparation 25 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 300 g soba noodles
  • Vegetable oil
  • 2 celery stalks, thinly sliced ​​diagonally
  • 2 carrots, julienned
  • 1/2 red bell pepper, thinly sliced
  • 2 baby cucumbers julienned
  • 2 green onions, sliced ​​diagonally
  • 3 tablespoons sesame seeds
  • 1/2 cup cashews, coarsely chopped

Ingredients for the dressing

  • 1/4 cup tamari soy sauce
  • Juice of 1 lime
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 454 g firm tofu diced



  • In a large saucepan filled with salted boiling water, cook the noodles according to package directions. Pour into a colander, rinse thoroughly under cold water and drain. Pour into a large mixing bowl, pour a thin stream of vegetable oil and toss. Cut the noodles in half.
  • Add the rest of the ingredients and toss. Reserve in the fridge.
  • In a bowl, with the exception of the tofu, put the ingredients for the vinaigrette, salt and pepper and mix. Add the tofu and toss to coat. Pour everything into the salad, mix and devour immediately!