|
Ingredients (nutrition)
- 18 oz soba noodles
- 1 bunch cut asparagus spears
- 1/4 cup brown rice vinegar
- 3/4 cup peanut butter
- 2 tablespoon sesame oil
- 2 chopped garlic cloves
- 1 tablespoon crushed red pepper flakes
- 1/2 cup hot water
- 1/4 cup thinly sliced spring onions
- 12 oz cut to small cubes firm organic beancurds (tofu)
- 1/2 cup unsalted peanuts
Cooking Instructions
- Bring a large pot of water to boil the soba noodles as instructed on the noodle package.
- Toss in the asparagus.
- Drain noodles and asparagus, run under cold water for about a minute and set aside.
- To make the dressing, combine rice vinegar, peanut butter, sesame oil, garlic, red pepper flakes, salt in a mixing bowl.
- Thin the dressing with hot water.
- Toss in the noodles, asparagus, spring onions, tofu, peanuts and the dressing.
- Ready to serve.
Servings: 8
More traditional salad recipes, homemade
coleslaws and mixed greens
|