Name: Soba Noodle Salad with Tofu and Coriander
Prep time: 16 min
Cook time: 4 min
Total time: 20 min
Yield: 1
Ingredients: 100 g soba (buckwheat noodles); 1 nori sheet; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp white vinegar; ½ cucumber; 2 carrots; 1 red chilli pepper; 1 clove of garlic; 1 tbsp sesame seeds; 100 g tofu; 1 tbsp rapeseed oil; handful of coriander leaves

100 g soba (buckwheat noodles)

1 nori sheet

1 tbsp soy sauce

1 tsp sesame oil

1 tsp white vinegaror lime juice

½ cucumberpeel lengthways into fine strips with a peeler

2 carrotspeel lengthways into fine strips with a peeler

1 red chilli pepperSeeds removed. Cut the pod into fine strips.

1 clove of garlicfinely chopped

1 tbsp sesame seeds

100 g tofu

1 tbsp rapeseed oil

handful of coriander leaveswashed

What are we cooking today?

Enjoyed chilled or at room temperature, this Soba Noodle Salad is exactly what you need for a quick, light meal.

Getting started

Cook the noodles according to the instructions on the packet, drain and transfer to a bowl.

Cut the nori sheet into fine strips and mix with the hot noodles.

Mix the soy sauce, sesame oil and rice wine vinegar into the noodles.

Roast the sesame seeds in a pan without oil and remove.

Cut the tofu into cubes and season with salt.

Heat the oil in the pan and fry the tofu until crispy.

Add the chilli and garlic and fry briefly.

Mix the vegetable strips into the pasta and arrange on plates.

Pour the chilli tofu on top.

Sprinkle with coriander and toasted sesame seeds.

Annabelle's tips

The tofu can be replaced with chicken (or in addition).