Asian Cold Soba Noodle Bowl
This Cold Soba Noodle Bowl features chilled, tender noodles tossed with a vibrant mix of matchstick cucumbers and carrots. Topped with fragrant, toasted seaweed and golden, pan-fried tofu, the dish is brought together by a bright splash of soy sauce and fresh lemon juice for a crisp, satisfying crunch in every bite.
Servings: 2
Time: 20 min
Ingredients
- 1 block of tofu
- 1 bundle of soba noodles
- 1 cucumber
- 1 carrot
- 1 handful of seaweed
- 2 tablespoons mixture of flour, corn starch, and baking powder
- olive oil
- soy sauce
- juice of half a lemon
- black pepper
Instructions
- Boil the noodles in water for 10 minutes so they do not get mushy.
- Drain the noodles and rinse them thoroughly under cold running water.
- Shred or julienne the cucumber and carrot into thin matchsticks.
- Use a dry pan over low heat to toast and dry the seaweed until it is brittle and fragrant, then set it aside.
- Slice the tofu into slabs, dust lightly with flour, and pan-fry in oil until golden brown.
- Combine the cold noodles, vegetable strips, and dried seaweed in a serving bowl.
- Toss everything with the soy sauce, lemon juice, and black pepper, then top with the fried tofu.
Watch Step-by-Step Video!