Skip to content

Cilantro-Arugula Soba Noodles

May 27, 2011

This is one of my favorite dishes right now. You could even say that I’m mildly obsessed with these noodles. They’re that good. And they’re good for you too, so no guilt if—like me—you end up wanting to make them all the time. Throw in the fact that these cilantro-arugula soba noodles are absurdly quick and easy to make, and you will, in fact, end up making them all the time.

I’ve been on a hunt, recently, to come up with some new ideas for easy, healthy weeknight meals. I was starting to feel like I was making the same rotation of weeknight dishes over-and-over, and it was time to mix things up.

But what to make? Definitely something utilizing the fresh, lovely greens that are proliferating this spring.

Maybe with a little tofu and some buckwheat noodles? Plus some fresh cucumber to add a nice, crisp texture? And cashews for crunch?

Yes, please. And that’s how there cilantro-arugula soba noodles were conceived.

Fresh. Healthy. Satisfying. And delicious. You can’t go wrong. Hope you like these cilantro-arugula soba noodles as much as we do!


Serves 2-3

2 cups fresh cilantro (about a 1/2 bunch),* plus a few leaves reserved for garnish
2 cups arugula
1/2 cup cashews, toasted and chopped
1 medium garlic clove
1 serrano pepper
juice from 1 small or medium sized lemon
1 package extra firm or nigari tofu
low sodium tamari (or regular, low sodium soy sauce)
1 package of soba noodles (Japanese buckwheat noddles)
1/2 english cucumber, peeled, de-seeded, and thinly sliced (see photo)
2 tablespoons sesame oil
olive oil
salt & pepper

Bring a pot of water to a boil. Cook the soba noodles according to package instructions, then drain and rinse with cool water.

Meanwhile, cut the tofu into 1 inch long pieces, about 1/4 inch thick. Pan-fry in a wok or large pan, over medium heat, along with a couple splashes of olive oil and tamari, until golden brown (about 5-7 minutes). Remove from heat and set aside.

Make the sauce while the tofu and noodles are cooking: while the motor’s running, toss the garlic clove and serrano pepper into the food processor to chop. Turn the food processor off, and then add the cilantro, arugula, 1/4 cup of the cashews (reserve the other 1/4 cup for garnish), and lemon juice. Process until everything is chopped and combined (scraping down the sides as needed). With the food processor running, slowing add 1/3 cup good quality olive oil, and process until smooth (add more olive oil if needed). Season with salt and pepper (to taste).

In a large bowl, toss the soba noodles with the cilantro-arugula sauce, the tofu, cucumber, and 2 tablespoons sesame oil. Divide among bowls, and top with the remaining cashews and some cilantro leaves, for garnish. Enjoy!

* I don’t bother removing all the cilantro leaves from the stems, since I’m just going to throw it in the food processor. But I do remove the ends of any particularly tough looking stems.

5 Comments leave one →
  1. May 27, 2011 3:27 pm

    This looks so good! I love the crisp fresh taste of cilantro and am sure I would love this.

  2. June 3, 2011 4:56 am

    This sounds amazing! I love the coriander and cashew nut “pesto” will definitely be trying that on my soba noodles too, thanks!


  1. Tibetan Vegetable Momos with Coriander and Cashew Nut Pesto « Cook Eat Live Vegetarian
  2. This Month’s Healthy Bite: What are your Favorite Summer Potluck Recipes? | FaveDietsBlog
  3. Pearl Couscous with Cilantro, Corn & Avocado « Mission Delectable

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: