43|94 salad daze |

43|94 Soba Noodles with a Fiery Cool Kick

Serves: 4

Prep Time: 20 minutes

Sometimes I crave spicy noodles so much it becomes such a large distraction I must drop everything to make it happen. A trip to T and T yesterday trolling around for recipe inspiration found lots of greens, some frozen jackfruit (stay tuned), a few new types of miso and several different packages of noodles in my basket- including organic soba. Giddy up folks…this one is a keeper. With the perfect amount of heat, sweet, sour and saltiness I like to strive for, it will hit you in all the right places and you may not want to share it! Just sayin…


  • 1 package of soba noodles- 269 grams
  • 1 block of organic tofu- pressed and sliced into cubes or slabs- place in baking dish
  • Ume or rice vinegar- drizzle on tofu
  • Toasted sesame or olive oil- drizzle on tofu
  • 6 heads of Bok choy- washed, chopped and lightly steamed (do not overcook- 1-2 minutes max)
  • 1 avocado- cubed
  • 1 cup chopped celery (4 stalks)
  • 1 cup red cabbage- grated or chopped
  • 4 scallions- minced (whole thing)
  • Chives- minced (2-4 tablespoons)
  • 1 teaspoon pink Himalayan or sea salt- more to taste
  •  Sesame seeds- optional
  • Red pepper flakes- optional for more heat


Yield: ½ cup

  • 2 tablespoons tamari, soy sauce or nama shoyu
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice or apple cider vinegar
  • 1 tablespoon grated or finely minced fresh ginger
  • 1 shallot- peeled and finely minced
  • 3 cloves garlic- finely minced or pressed (approx. 1 tablespoon)
  • ½ lime- usually 1 tablespoon
  • 1 very small chili pepper (I used a dehydrated 5-spice pepper from my garden last year- red) crushed or finely chopped if using a fresh Thai chili or (seeded or not depending on your tolerance for heat)


  1. Preheat oven to 400 degrees. Press excess water out of tofu, slice or cube it and toss with vinegar and oil in an oven safe dish. Bake until golden and crispy- stirring a few times. Approximately 30 minutes. You can make tofu ahead of time and store in the fridge for up to 5 days.
  2. Combine all dressing ingredients in a small bowl or mason jar and whisk or shake to combine. You can make the dressing ahead of time. It will keep for up to a week in the fridge. Shake before using.
  3. Steam or blanch Bok choy- plunge into an ice bath to halt cooking- spin dry and place in a large salad bowl.
  4. Chop remaining ingredients and place in the bowl.
  5. Cook noodles according to package, drain and rinse in cold water. Place in bowl.
  6. Toss with dressing and serve immediately or let sit for up to two hours. Top with the tofu slices and garnish with sesame seeds, green onions and perhaps a squeeze of fresh lime or lemon.