Cold Asian Noodles

By July 22, 2015 , , , , No Comments
This cold asian noodle salad, with tofu, carrots, mushrooms, and cucumber makes for a delicious and easy dinner in hot summer weather.

It has been so hot and humid in San Diego the last few days, it’s unreal! I feel like I’m back in my childhood in Missouri, except in MIssouri we had air conditioning! So many people don’t have it in San Diego…hot and sticky!  Turning the  oven is unthinkable in this weather. I can barely stomach even a stovetop burner or two.

This dish is easy to prepare, and only has 9 ingredients, as you can see below.

Here’s the recipe:

Cold Asian Noodles with Veggies and Tofu:
Serves 4

1 package soba noodles, or whole wheat spaghetti
1 package trader joes high protein tofu (or wildwood brand), cut into 1cm cubes
½ large cucumber, cut into match stick size (see pics below)
1 carrot, cut into match sticks
1 cup chopped mushrooms (more if you like)

1/2tsp sesame oil +1/4tsp for sauteeing
3T low sodium soy sauce
3T minced ginger
3T chopped green onion/scallions

Bring large pot of water to boil for noodles. While water is heating up, place tofu in medium sized bowl (which has a lid). Add in dressing ingredients and shake/stir until well coated. Set aside. Sautee carrots and mushrooms in 1/4tsp of the sesame oil, until just cooked/softened. Cook pasta as directed on package. Once drained and cooked, combine with tofu and mix thoroughy. Place ingredients in fridge for 1 hour, then serve, by topping noodle/tofu mixture with carrots, mushrooms, and cucumber.


marinating the tofu


match sticks


more match sticks!