Spicy Soba Noodles
Servings: 4 servings
Calories: 394kcal
These spicy soba noodles bring bold flavor with nutty noodles, crisp veggies, and a fiery sauce. A quick and easy Japantown-inspired dinner!
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Equipment
- 1 Tofu Press optional
Ingredients
For the noodles and vegetables
- 1 14-oz block extra firm tofu pressed and cut into ½-inch pieces
- 8 oz soba noodles or buckwheat noodles
- 2 tablespoons avocado oil substitute neutral oil
- 1 medium carrot cut into thin matchsticks
- 4 radishes cut into thin matchsticks
- 3 green onions sliced into 1-inch pieces
- 2 teaspoons sesame seeds for garnish
For the sauce
- 3 tablespoons low-sodium soy sauce or tamari
- 1½ tablespoon toasted sesame oil
- 1½ tablespoons sriracha adjust to taste; substitute gochujang
- 1½ tablespoons white miso paste substitute sweet miso
- 3 cloves garlic minced
- 1½ tablespoons fresh ginger minced, use 1½-inch piece
Instructions
- Press tofu for at least 15 minutes between paper towels with a heavy object on top. Cut into ½-inch thick pieces, about 1-2 inches long
- In a small bowl, whisk together soy sauce, sesame oil, sriracha, miso paste, garlic, and ginger until smooth. Mash miso paste into the liquid first to prevent clumps. Set aside.
- Bring a pot of water to a boil. Cook soba noodles according to package directions until just chewy. Drain and rinse under cold running water to stop cooking and remove excess starch. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add tofu and cook undisturbed for 2-3 minutes until golden on bottom. Flip and cook another 2-3 minutes until crispy on multiple sides. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add carrot and cook 1-2 minutes, stirring occasionally. Add radishes and green onions and cook 1 minute until just warmed but still crisp.
- Reduce heat to medium. Pour sauce into skillet and stir to combine. Add noodles and tofu. Toss until everything is evenly coated with sauce, about 1 minute.
- Serve immediately, garnished with sesame seeds.
Notes
- Press tofu well for best texture—wet tofu won't crisp
- Rinse soba under cold water to prevent gummy, sticky noodles
- Mash miso into liquid before adding other sauce ingredients to avoid clumps
- Don't overcook the radishes and green onions—they should stay crisp
- Variations:
- Add steamed edamame for extra protein
- Use rice noodles for a gluten-free option (check soba labels, as some contain wheat)
- Top with a soft-boiled egg for a non-vegan version
- Add shredded cabbage or snap peas for more vegetables
- Refrigerate in an airtight container up to 3 days.
- Noodles absorb sauce as they sit; add a splash of water, soy sauce, or sesame oil when reheating to loosen
- Works well hot or cold, making it great for meal prep
Nutrition
Calories: 394kcal | Carbohydrates: 50g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1325mg | Potassium: 466mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2651IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 3mg
