- For the salad:
- 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 baked tofu, cut into ½-inch pieces
- ¼ cup Italian parsley, leaves only, chopped
- 1 tablespoon sesame seeds
- Handful of peanuts
- For the Peanut Butter Dressing:
- ¼ cup creamy peanut butter
- 3 tablespoons water
- 2 garlic cloves, peeled, minced
- 2 tablespoons soy sauce (tamari or nama shoyu)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil (regular or toasted)
- 1 tablespoon maple syrup or honey
- ¼ teaspoon dried ginger
- ¼ teaspoon red pepper flakes
- ¼ 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. Add salt to taste.
- Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.
- The dressing will last for up to 7 days in the fridge.
- You can boil the noodles ahead and store them in the fridge. They will get sticky, so place them in a bowl with cold water, stir around with your fingers to separate them, and drain.
- The recipe doubles easily.