Kitchen-Sink Soba Noodles

Susan Feniger’s alternative title for this noodle salad is Clean-Out-the-Refrigerator Soba with Whatever Vegetables You Have in There. Feniger, co-chef at L.A.’s Border Grill, tosses the salad in a dressing inspired by ponzu, a Japanese citrus-soy sauce, which she spikes with toasty, hot sesame oil.

  • Active:
  • Total Time:
  • Servings: 4


vinaigrette and noodles
  • 1 cup fresh orange juice
  • 2 tablespoons fresh lime juic
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hot sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sugar
  • Salt
  • 12 ounces dried soba noodles
  • 1 bunch of scallions, sliced
  • 2 tablespoons black sesame seeds
  • 7 ounces drained extra-firm tofu, cut into 1/2-inch dice
  • 3 tablespoons vegetable oil
  • 1/2 small onion, thinly sliced
  • 1/3 head of broccoli, cut into florets
  • 1/3 head of cauliflower, florets sliced
  • 1/2 small fennel bulb—halved, cored and thinly sliced
  • 1 carrot, thinly sliced 
  • 1 tablespoon unseasoned rice vinegar
  • 1 bunch of Swiss chard, stems removed and leaves sliced
  • Sriracha, for serving

How to make this recipe

  1. Prepare the vinaigrette and noodles In a small skillet, simmer the orange juice over moderate heat until syrupy, about 15 minutes. Scrape into a medium bowl and whisk in the lime juice, soy sauce, sesame oil, vinegar and sugar; season the vinaigrette with salt.

  2. Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Drain and rinse under cold water; shake off any water and blot dry. Transfer the noodles to a 
large bowl. Add the scallions and sesame seeds and toss with three-fourths of the vinaigrette. Add the tofu to the remaining vinaigrette.

  3. Cook the vegetables In a large skillet or wok, heat the vegetable oil. Add the onion and stir-fry over high heat until starting to brown, about 
3 minutes. Add the broccoli, cauliflower, fennel, carrot and ginger 
and stir-fry until the vegetables are tender, about 5 minutes. Add the vinegar and chard leaves and cook until wilted, about 2 minutes. Add the vegetables to the bowl with the soba, top with the tofu and serve with Sriracha.

Contributed By Photo © Fredrika Stjärne Published May 2014

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1057321 recipes/kitchen-sink-soba-noodles 2015-12-30T21:14:27+00:00 Susan Feniger asian|japanese||pasta-and-noodles|weeknight-dinner may-2014 recipes,kitchen-sink-soba-noodles 1057321

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