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Soba Noodle Salad with Peas and Bacon

Serve this salad as a shareable appetizer or main course. The tender buckwheat pasta is tossed with sugar snap and English peas, salty bacon, silken tofu, and the “it” condiment, XO sauce.


12 oz. soba noodles, boiled

1 C English peas, steamed

2 C sugar snap peas, steamed

8 oz. thick-cut bacon, cooked

12 oz. block of silken tofu, steamed

3 T XO sauce

1/2 C Ready-Set-Serve Green Onions, chopped

Microgreens and edible flowers, to garnish


Lightly toss noodles with one teaspoon of XO sauce. Arrange in bowls and top with equal portions English peas, snap peas, bacon, and tofu. Drizzle two teaspoons XO sauce over tofu and garnish with green onions and microgreens.