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. Slideshow:  Noodle Salad Recipes 

Susan Feniger
July 2014

Gallery

© Fredrika Stjärne

Recipe Summary

total:
50 mins
Yield:
4
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Ingredients

Noodles
Vegetables

Directions

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.

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  • 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.

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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