This Asian noodle salad makes a perfect lunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoonto transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).

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  • Meanwhile, cut 6 ounces firm silken tofu into 1/2-inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.

  • In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

Cook's Notes

The salad can be refrigerated overnight in an airtight container.

Reviews (3)

43 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
10/01/2011
I normally love all Martha recipes, but this one came out a little bland. Maybe it's because I substituted whole wheat pasta for soba noodles, but I just wasn't as impressed as usual. Also, makes large portions.
Rating: Unrated
03/11/2008
Fabulous recipe, it's easy, quick to prepare and is a great weekday lunch. Love it.
Rating: Unrated
03/11/2008
Fabulous recipe, it's easy, quick to prepare and is a great weekday lunch. Love it.
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