Chilled Soba Noodles with Silken Tofu, Broccolini and Green Togarashi
Chilled Soba Noodles with Silken Tofu, Greens and Fresh Togarashi
15 minutes….that’s all it takes to have this number on the table. It’s my go-to dressing when I’m time-poor. Cook the vegetables with the noodles, add chilled silken tofu for that protein hit and a spicy, peppery topping for a seriously moreish and nutrient-rich meal.
Chilled Soba Noodles with Silken Tofu, Broccolini and Green Togarashi
Serves 4 • Prep 12 mins • Cook 3 mins
Key Ingredient
White Soy, Tahini + Yuzu Dressing
Ingredients
360g soba noodles
2 bunches broccolini, trimmed
2 Lebanese cucumbers, julienned
300g pak choy, leaves separated
450g silken tofu, sliced
2 spring onions, thinly sliced
White Soy, Tahini and Yuzu Dressing, to drizzle
Green Togarashi
2 tbs roasted sesame seeds, coarsely chopped
2 long green chillies, seeds removed, finely chopped
1 garlic clove, finely chopped
½ tsp Sichuan pepper, coarsely crushed
½ tsp sea salt
Method
1 For green togarashi, combine ingredients in a bowl.
2 Bring a large saucepan of salted water to the boil for the noodles. Cook the noodles in the pan of boiling water for 1 min. Add the broccolini and cook for 1 min. Add the pak choy and cook for 1 min. Drain. Rinse under cold running water. Drain again.
3 Divide the noodles among bowls. Arrange the broccolini, pak choy, tofu and cucumber on top. Drizzle with our dressing. Scatter with spring onion and togarashi to serve.
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