Chilled Cha Soba Noodles with Silken Tofu and Cucumber

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Chilled Cha Soba Noodles with Silken Tofu and Cucumber 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

360g Hakubaku cha soba noodles
600g Silken tofu (cut into1cm cubes)
2 large Cucumber (deseeded, diced)
4tbsp Japanese soy sauce
2tbsp Japanese rice wine vinegar
2tbsp Mirin
2tbsp Tahini (or sesame butter/paste)
40g Sesame seeds (toasted)
4 large Whole lettuce leaves (for serving)

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Silken tofu - the name itself is a delight


Method

STEP ONE:CHA SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well then set aside in fridge.

STEP TWO:DRESSING
Combine, in a small bowl, the soy sauce, mirin, rice wine vinegar and tahini, using a whisk.
Add the cha soba noodles, tofu and cucumber and toss gently to coat.

STEP THREE:SERVING
On 4 serving plates, place lettuce leaves in centre and fill with salad.
Garnish with a sprinkling of toasted sesame seeds.
You may wish to serve this dish on a bed of ice to keep it really chilled(optional).