I love cold soba noodles. The first time I ever ate them was in a little noodle shop in Tokyo. The people there giggled because I wasn’t able to slurp them Japanese style. An elegantly dressed lady kindly tried to show me how to do it, but I just couldn’t! It went against everything my Mum had taught me about polite noiseless eating! You don’t have to slurp your noodles to enjoy this wonderful Soba Salad with Scallion Ginger Vinaigrette. It mixes traditional soba and dipping sauce with tropical mangos, creamy avocado, and peppery arugula.
- In a blender or food processor, add the grated ginger, sesame oil, grape seed or canola oil, lime juice, scallions, mirin, honey, rice vinegar, and salt. Blend until smooth. Taste for seasoning. Set aside.
- Cook soba noodles according to package instructions. Drain and run under cold water.
- In a large bowl, toss the noodles with tofu or tempeh, mango, avocado, arugula, and the scallion dressing. Taste for seasonings. Serve cold or at room temperature.
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon grape seed or canola oil
- 1 tablespoon lime juice
- ½ cup roughly chopped scallions, white and light green parts only
- 1 teaspoon mirin or sherry
- 2 teaspoons honey
- 3 tablespoons rice vinegar
- Salt, to taste
- 12 ounces soba noodles
- 3½ ounces firm tofu, cut into ½-inch dice or Marinated Tempeh
- 1 cup diced mango
- ½ cup diced avocado
- 1 cup chopped arugula