Peanut Soba Noodle Salad

Ingredients:

454 g (16 oz) package soba (buckwheat) noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments
3/4 cup organic peanut butter
1/4 cup brown rice vinegar
2 cloves garlic, crushed
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
4 spring onions, chopped
1/2 cup peanuts, chopped
350g (12 oz) extra-firm organic tofu, cut into small cubes (I usually saute mine first in some coconut oil)
unrefined sea salt to taste

Directions:

Bring a large pot of water to a boil. Boil the soba noodles per package instructions.In the last few minutes of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water – the amount you’ll need depends on the original consistency of your peanut butter. I like it the consistency of a thin yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Serves 6 – 8.

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