Looking for a refreshing summer meal that's both satisfying and plant-based? Meera Sodha's latest recipe delivers a delightful twist on cold noodles, pairing them with umami-packed miso 'meatballs' and a zesty lime-sesame dressing.
For the meatballs:
- 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
- 1 block (about 14 oz) extra-firm tofu, pressed and crumbled
- 3 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 3 tbsp breadcrumbs (use gluten-free if needed)
- 2 tbsp sesame seeds
- 2 tbsp vegetable oil for frying
For the noodles:
- 8 oz dried soba noodles (or rice noodles)
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp maple syrup or agave
- 1 tsp chili oil (optional)
- 1 cucumber, julienned
- 2 spring onions, sliced
- Fresh cilantro and mint
- Toasted sesame seeds and lime wedges for serving
Method:
- Mix flax egg ingredients and set aside for 5 minutes to thicken.
- In a bowl, combine crumbled tofu, miso, nutritional yeast, soy sauce, ginger, garlic, breadcrumbs, sesame seeds, and flax egg. Mix well; shape into 20 small balls.
- Heat oil in a skillet over medium heat. Fry meatballs for 8-10 minutes, turning occasionally, until golden and firm. Drain on paper towels.
- Cook soba noodles according to package directions, then rinse under cold water and drain well.
- Whisk together sesame oil, soy sauce, lime juice, maple syrup, and chili oil for the dressing. Toss with noodles.
- Divide noodles among bowls, top with meatballs, cucumber, spring onions, and herbs. Sprinkle sesame seeds and serve with lime wedges.
Enjoy this vibrant, cold noodle salad that's perfect for hot days—a harmony of nutty, tangy, and savory flavors.