Soba salad with tamari dressing and broccoli


  • Prep Time30 mins
  • Total Time30 mins
  • Makes3 to 4 servings


  • 350-g pkg precooked soba noodles

  • 3 to 4 tbsp tamari, or light soy sauce

  • 1 to 2 tbsp grated ginger, or 1 tsp minced bottled ginger

  • 2 tbsp freshly squeezed lime juice

  • 1/2 to 1 tsp Tabasco sauce, or other hot sauce

  • 1/2 tsp brown sugar

  • 1 tbsp dark sesame oil

  • 2 tbsp vegetable oil

  • 4 cups coarsely chopped fresh broccoli

  • 2 plum tomatoes, seeded and chopped

  • 1/3 cup toasted whole almonds


  • Loosen noodles with your fingers. Place in a large bowl and cover with boiling water. Let stand for 2 to 3 minutes to soften slightly, then drain well.

  • Meanwhile, in a large mixing bowl, whisk tamari sauce with ginger, lime juice, Tabasco and sugar until blended. Slowly drizzle in oils while whisking constantly. Add broccoli and tomatoes and stir until coated. Add noodles. Using two forks, gently toss to combine. Sprinkle with almonds. Serve right away or cover and refrigerate. Salad will keep well for at least 1 day.

Nutrition (per serving)

Calories 226, Protein 9.4g, Carbohydrates 29.8g, Fat 9.7g, Fibre 1.9g, Sodium 515mg.

Dana McCauley's Noodle Express (Random House) is filled with interesting combinations, such as this luscious salad that features nutty-tasting soba noodles with broccoli and plum tomatoes. We have adapted it slightly.

Soba noodles

Soba noodles are a Japanese noodle made from buckwheat and wheat flour. For the precooked soba noodles, you can substitute an 8-ounce (230-g) package of dry soba noodles or 1/2 (450-g) package ordinary dry fettuccine. Cook the dry soba noodles or fettuccine until al dente according to package directions, rinse under cold running water and drain.