Sometimes it’s necessary to make something fast and not so fancy right? But you still want it to be tasty so why not try this recipe, or a version of it, next time you want a healthy snack. Soba noodles are an eatpress fav- super tasty, but bad overcooked, so keep an eye on the little gangsters.
This version uses asparagus, but you can use any of your favorite in-season vegetables. This time of year peas, broccoli, watercress and carrots all make great additions to the noodles and peanut sauce.
- 1 small package soba noodles (enough to serve about 4)
- 1 bunch asparagus, chopped
- 3/4 c peanut butter
- 1/4 c (brown) rice vinegar
- 2 cloves garlic, crushed and chopped
- toasted sesame oil
- pinch of crushed red pepper flakes (optional)
- 1/4-1/2 c hot water
- 4 spring onions or scallions, thinly sliced
- 1/2 c peanuts
- 1 c (roughly) firm (organic) tofu, cut into small cubes (you can have it cold or fry it first)
Bring a large pot of water to a boil. Boil the soba noodles per package instructions (they usually only take a couple minutes). In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water – the amount you’ll need depends on the original consistency of your peanut butter. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Taste the salad and add more dressing to your taste- maybe a few toasted sesame seeds, serve and relax.
Recipe eatpress’ own
