Home > Recipes > Tofu soba noodles
  • 3 serves of vegetables per 
  • serving
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200g soba noodles
300g firm tofu, cut into 1cm cubes
1½ cups sugar snap peas, roughly chopped
1 cup chopped green beans
2 medium carrots, peeled cut into ribbons with a vegetable peeler
1 red capsicum, sliced
½ cup fresh coriander, chopped
¼ cup sesame seeds, toasted

20mL reduced-salt soy sauce
1 tbsp olive oil
½ lemon, juiced
2 tsps sesame oil
2 tsps honey
2 tsps fresh ginger, grated
1 clove garlic, crushed

Savvy swaps

You can swap:

Soba noodles
Rice noodles
Sugar snap peas
Snow peas



Step 1
Cook the soba noodles according to the directions on the packet. Drain and rinse well under cool water.

Step 2
To make the dressing, mix all ingredients in a bowl and set aside.

Step 3
Combine the noodles, tofu, sugar snap peas, beans, carrots and capsicum in a large bowl.

Step 4
Pour over the dressing and toss together.

Step 5
Scatter the coriander over the top and finish with the toasted sesame seeds.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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