No-Face Noodle Salad

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 8 oz dried soba noodles
• 1 English cucumber
• 2 cups shredded red cabbage
• 1 large carrot
• 4 scallions
• 1/2 cup fresh cilantro
• 1/3 cup roasted peanuts
• 2 tbsp toasted sesame oil
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove
• 1 tsp chili crisp or chili oil
• 1 tbsp black and white sesame seeds
• 8 oz firm tofu or cooked shredded chicken optional

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package timing until just al dente, usually 4 to 5 minutes, stirring once so they do not clump. Drain immediately and rinse under cold running water until the noodles are completely cool and no longer sticky.
2. 2Shake the colander well, then toss the cold noodles with a teaspoon of toasted sesame oil so they stay separate and glossy. Spread them on a tray for a minute if any residual heat remains; cold noodles are essential for this picnic-style salad.
3. 3Whisk rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, remaining sesame oil, and chili crisp in a small bowl until the honey dissolves and the dressing looks emulsified and fragrant. Taste for balance—it should be bright, nutty, and gently spicy.
4. 4Halve the cucumber lengthwise and slice into thin half-moons. Julienne or grate the carrot into pastel shreds. Thinly slice the scallions on a sharp bias. Roughly chop the cilantro leaves and crush the roasted peanuts so they catch light like tiny gold coins.
5. 5If using tofu, pat it dry, cube it, and pan-sear in a lightly oiled skillet over medium-high heat until golden on two sides, about 6 minutes total; cool completely. If using shredded chicken, ensure it is fully cooked and chilled.
6. 6In a wide mixing bowl, combine the cooled soba, red cabbage, cucumber, carrot, and most of the scallions and cilantro. Pour three-quarters of the dressing over the top and toss gently with tongs until every strand is lightly coated and the colors look like a soft stained-glass window.
7. 7Divide the noodle salad among four lunch bowls or packable containers. Nestle golden tofu or chicken on top if using. Drizzle the remaining dressing over each portion.
8. 8Finish with crushed peanuts, mixed sesame seeds, and the last of the scallions and cilantro. Chill at least 15 minutes before serving so the noodles drink in the dressing; pack cold for a mysteriously satisfying midday meal that feels spirited away from a bathhouse kitchen.