© Fredrika Stjärne
Active Time
50 MIN
Total Time
50 MIN
Serves : 4

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. Slideshow: More Noodle Salad Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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