Frankly, this salad is about the irresistible dressing, which I kind of want to eat on its own. I played with creamy peanut butter, Asian spices, and a bunch of other ingredients, and I kept calibrating until I had a perfectly balanced mixture of salty, sweet and spicy. —verygoodcook
dried soba noodles (1 bundle noodles)
red pepper, destemmed, seeded, cut into matchsticks
medium Persian cucumber, trimmed, cut into matchsticks
small carrot, trimmed, peeled, cut into matchsticks
cup baked tofu, cut into ½-inch pieces
cup Italian parsley, leaves only, chopped
Peanut Butter Dressing
creamy peanut butter
garlic cloves, peeled, minced
rice wine vinegar
red pepper flakes
Chinese five spice
In This Recipe
Pour 6 cups of water into a medium pot and bring to a boil over high heat. Add the soba noodles, stir, and lower the heat to medium. Cook until al dente, about 6 minutes. Drain the noodles in a sieve and rinse under cold running water.
Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.
In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick.
Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.