Lazy Day Peanut Noodle Salad Recipe
Ingredients:
1 8 oz package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2" segments
3/4 C creamy peanut butter
1/4 C (brown) rice vinegar
2 cloves garlic, crushed and chopped
Drizzle of toasted sesame oil
Big pinch of crushed red pepper flakes
1/4-1/2 C hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 C peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)
Instructions:
1. Bring a large pot of water to a boil. Boil the soba noodles per package instructions. 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.
2. 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. I like the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
3. Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!
H.S. note: I used asparagus in this version, but you can use any of your favorite in-season vegetables. This time of year peas, asparagus, and carrots all make great additions to the noodles and peanut sauce.