Classic Asian flavors come together to create an easy dish with tofu and Spicy Soba Noodles. As a warning, this recipe is hot hot hot. You can leave out the jalapeno and/or cut back on the chili sauce if need be.
This Thai noodle salad is great made ahead and keeps well for three to four days, perfect for grab-on-the-go midweek meals and lunches.
Soba noodles keep this recipe gluten-free, and they only need three minutes to cook! The sauce is made in a blender for even more ease and speed, and the veggies will be done in about 10 minutes. The best thing is that you can use any veggies you have on hand, so it's a great “clear the fridge” meal.
Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado complements the creaminess of the dressing.