Last week, while Chris was out of town, I made this peanut noodle salad with soba noodles from 101cookbooks.com‘s recipe. First off, when Chris is not here, I end up with a lot of leftovers. Those leftovers may have tainted my enjoyment of this dish, since I ate it day after day after day and by the end I was kind of sick of peanut noodle salad. But, on the first night I made this, I think I liked it…
1 8 ounce package soba (buckwheat) noodles
1 bunch asparagus spears – Cut into 1/2-inch segements
3/4 cup creamy peanut butter (natural, no salt added)
1/4 cup rice vinegar
2 cloves garlic – crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small shallot – thinly sliced
1/2 cup peanuts
12 ounces extra-firm tofu, cut into small cubes
Boil water and cook soba noodles as directed. In the last minute of cooking, add the asparagus. Drain noodles and asparagus, run under cold water until cool and set aside.
Make the dressing by mixing the peanut butter (I used far less than 3/4 cup, maybe 1/2 cup instead, and cut down on the rice vinegar too), vinegar, garlic, sesame oil, red pepper flakes and salt with hot water. Heidi said “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 (non-Greek) yogurt. Taste and season with a bit more salt if needed.”
Toss the noodles, asparagus, shallots, peanuts and tofu with a bit of the dressing. Add dressing a bit at a time. I used only about half of the dressing.
Notes: Again, this recipe made a lot due to Chris not being there to eat the vast majority of it for dinner. There are still leftovers in the fridge.
Servings: 1 million