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Lazy Day Peanut Noodle Salad Recipe

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    Source: www.101cookbooks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, H, C, D, E, P
    MineralsFluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 8 ounce package soba noodles

    2. 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

    3. 3/4 cup creamy peanut butter

    4. 1/4 cup (brown) rice vinegar

    5. 2 cloves garlic, crushed and chopped

    6. drizzle of toasted sesame oil

    7. big pinch of crushed red pepper flakes

    8. 1/4-1/2 cup hot water

    9. 1 small bunch of spring onions or scallions, thinly sliced

    10. 1/2 cup peanuts

    11. 12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

    Instructions Jump to Ingredients ↑

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

    2. 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 (non-Greek) yogurt. Taste and season with a bit more salt if needed.

    3. Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. 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!

    4. Serves 6 - 8.

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