If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
- 120 grams dried soba noodles (1 bundle noodles)
- 1 red pepper, destemmed, seeded, cut into matchsticks
- 1 medium Persian cucumber, trimmed, cut into matchsticks
- 1 small carrot, trimmed, peeled, cut into matchsticks
- 1 cup cup baked tofu, cut into ½-inch pieces
- 1/4 cup cup Italian parsley, leaves only, chopped
- 1 tablespoon sesame seeds
- 1 handful peanuts
Peanut Butter Dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons water
- 2 garlic cloves, peeled, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon dried ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Chinese five spice
- 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.