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Kitchen-Sink Soba Noodles

© Fredrika Stjärne

Kitchen-Sink Soba Noodles


Susan Feniger calls this cold noodle salad "clean out the refrigerator soba": Tossed in a spicy citrus-soy dressing, the recipe is adaptable to whatever vegetables you happen to have in your crisper.


  1. 1 cup fresh orange juice

  2. 2 tablespoons fresh lime juice

  3. 3 tablespoons low-sodium soy sauce

  4. 2 tablespoons hot sesame oil

  5. 1 tablespoon rice vinegar

  6. 1 teaspoon sugar

  7. Kosher salt

  8. 12 ounces dried soba noodles

  9. 1 bunch scallions, sliced

  10. 2 tablespoons black sesame seeds

  11. 7 ounces drained extra-firm tofu, cut into 1/2-inch dice


  1. 3 tablespoons vegetable oil

  2. 1/2 small onion, thinly sliced

  3. 1/3 head of broccoli, cut into florets

  4. 1/3 head of cauliflower, florets sliced

  5. 1/2 small fennel bulb—halved, cored and thinly sliced

  6. 1 carrot, thinly sliced

  7. 1 tablespoon finely grated fresh ginger

  8. 1 tablespoon rice vinegar

  9. 1 bunch Swiss chard, stems removed and leaves sliced

  10. Sriracha, for serving

  1. Prepare the Noodles In a skillet, simmer the orange juice over moderate heat until syrupy, 15 minutes. Scrape into a bowl. Whisk in the lime juice, soy sauce, sesame oil, vinegar and sugar; season with salt.
  2. Prepare the Noodles 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.