I’ve been making these Cold Soba Noodles for years and they always attract new fans (even ones that are gluten-free). How good are they? Just ask some of my family and friends who make them all the time (or at least that’s what they tell me). When my husband and I first started dating I think I made them weekly if not more. I can’t say if they’re the reason why he married me, but now that I’ve got kids and need to keep a few ready-to-eat dishes in the fridge at all times, these noodles are usually always on hand.

Cold Soba Noodles are beyond easy to make, perfect for a party (especially when you need to bring a dish big enough to serve a crowd), and I guarantee they’ll be quite popular dish with both the younger and older sets alike!

Image by Maren Caruso

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I have a soy intolerance. Can you recommend an alternative protein that would work cold? Would love to keep the dish vegetarian.

  2. You can leave out the tofu altogether and increase the veggies! I’m not sure what else you could use in place of the tofu that would be the same texture.

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