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
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Ingredients
- Salad ingredients
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120 grams
dried soba noodles (1 bundle noodles)
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1
red pepper, destemmed, seeded, cut into matchsticks
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1
medium Persian cucumber, trimmed, cut into matchsticks
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1
small carrot, trimmed, peeled, cut into matchsticks
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1 cup
cup baked tofu, cut into ½-inch pieces
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1/4 cup
cup Italian parsley, leaves only, chopped
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1 tablespoon
sesame seeds
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1 handful
peanuts
- Peanut Butter Dressing
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1/4 cup
creamy peanut butter
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3 tablespoons
water
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2
garlic cloves, peeled, minced
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2 tablespoons
soy sauce
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1 tablespoon
rice wine vinegar
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1 tablespoon
sesame oil
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1 tablespoon
agave syrup
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1/2 teaspoon
salt
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1/4 teaspoon
dried ginger
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1/4 teaspoon
red pepper flakes
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1/4 teaspoon
Chinese five spice
Directions
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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.
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Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.
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In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick.
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Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.
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