Vegan Sesame Noodle Bowl
Vegan Sesame Noodle Bowl! Soba noodles covered in a ginger-sesame sauce with lots of vegetables and crispy tofu!
Presenting the lunch that I want to eat every single day this summer —> Cold soba noodles covered in the best sesame-ginger sauce, lots of crisp, golden-brown tofu and all the veggies. It’s seasonal, packed with protein and fiber and so, so good.
By now you know that I eat almost the exact same way for every meal: whole grains, vegetables for days, a plant-protein and enough sauce to drown a small boat. While I swap out the combinations often, it’s pretty much the exact same formula (see: enchilada skillet, fajita bowls, thai coconut buddha bowls, spicy asian noodle bowls and a zillion more.)
The best part about these noodle bowls is that they taste good at room temperature OR cold, which means you can eat them as soon as you make them then place the rest in the fridge for an easy meal tomorrow. I’m a huge fan of meals that do double duty, especially as summer drags on. When it’s 90+ outside, I prefer to be on my porch sipping rosé and slurping these cold noodles then cooking in the kitchen.
Last disclaimer: I really like the combo of crunchy snap peas, crispy carrots and soft cucumber in these noodles but I think almost any vegetable would do. I made a similar version of these noodles with tons of cabbage last year and they were also out.of.this.world. So, do what you do best! Grab what looks yummy at the market and throw it in here. Customizable meals are a great way to build kitchen confidence.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Sesame Noodle Bowl
Ingredients
- 8 ounces [url:1]soba noodles[/url]
- 8 ounces tofu, drained and [url:2]pressed[/url], then diced
- 1 cup snow peas, thinly sliced
- 1 scallion, thinly sliced
- 2 carrots, julienned (very thinly sliced)
- 1 cup peeled and seeded cucumber, very thinly sliced into strips
- 1/3 cup chopped cilantro leaves
- 1 tablespoon sesame seeds
Sesame-Ginger Sauce:
- 3 tablespoons sesame oil
- 2 scallions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons tahini, sesame seed paste
- 1 tablespoon hot water
Instructions
- Noodles: Cook soba noodles according to package directions. Drain, rinse with cold water and set aside.
- Tofu: Heat a large skillet with a little oil over medium heat. Add the tofu and saute until golden brown on the outside. Add a fourth of the sesame-ginger sauce to the tofu along with 1-2 tablespoons of water to thin it out a bit, if needed.
- Continue to cook the tofu in the sauce until it’s almost all absorbed. Remove tofu from heat and let cool slightly.
- Sauce: whisk together all of the ingredients together until very creamy and smooth. You can also use a food processor or blender to puree all the ingredients together.
- Toss together the cooked noodles, tofu, vegetables, cilantro and remaining sauce together. Garnish with sesame seeds and serve