Would You Like Some ... Soba Noodle Salad?

I think this is a perfect spring dish … it’s quick, easy, asian-inspired, and includes lime … it couldn’t be better in my book!  I don’t know where I found it, I know it’s from somebody’s blog somewhere but I can’t find the link anymore!  If it’s you please holla and I’ll gladly link up …

Without further ado …

Soba noodles with sesame peanut sauce, snow peas, and baked tofu

  • Brew 1 cup unsweetened black, green, or oolong tea. Don’t use a flavored tea or jasmine tea. Let cool.
  • 1/2 lb. buckwheat & wheat soba noodles (or all wheat soba, in the int’l/Japanese section of the store, I like Nasoya’s) or spaghetti or Chinese egg noodles, boiled and cooled by running cold water over them until chilled-feeling. Use your fingers to comb through the noodles in your colander while you’re spraying them with water. It cools them faster, and adds a fun mud-pies element to making dinner.
  • 1/2 lb baked tofu, cut into strips or cooked chicken strips. Whole Foods and natural food stores carry baked tofu already made, and I like Soy Boy/Tofu Lin teriyaki flavor. Trader Joe’s also has good house flavors in teriyaki and thai. (If you want to bake your own, cut extra firm tofu into 1/2 inch planks, lay it in a baking dish, and bake at 350, covered in a teriyaki marinade and a little canola or corn oil, until it shrinks and absorbs the marinade, about 45 mins. OR just slice thinnish and pan-fry in a bit of oil, drizzling with soy/lime when it’s good and golden. )
  • Steam some snow peas or snap peas, appx. 1 cup total. Run them under cold water, then either cut into strips or leave them whole, however you like to eat them. Broccoli, green beans, and sliced carrots are all great substitutes.
  • Put 2/3 of the cool tea in a bowl. 
  • Add 1/2 cup of your favorite peanut butter. I like Teddie Natural Super Chunky, and I think natural peanut butter works better in this— it mixes better.
  • Add 2 tbsps. dark sesame oil, or 1/4 to 1/3 cup tahini, whichever you like better. I used both here, because I like my sauce soupy.
  • Add 2-3 tbps. soy sauce, mixing and tasting for saltiness, then the juice of one lime.
  • Add 1 tsp. to 1 tbsp. (I use 2 tsp.) hot sauce— I like Sriracha chili sauce for this, but Tabasco’s good, as is their jalapeno tabasco sauce.

Stir until the peanut butter breaks up with a fork — this takes longer if the peanut butter’s not at room temperature, or if the tea is still hot, because the peanut butter seizes up. If you are allergic to peanut butter, you can substitute cashew or almond butter, or use all tahini. I don’t recommend soy butter for this. If the mixture seems too thick to pour, add more tea until it can be poured or spooned easily.

  • If you have kids, they might like this better with 2 tbsps. honey or 1 tbsp. brown sugar or maple syrup mixed in, and skip the hot sauce.

Assemble your noodles: Lay the noodles, tofu strips, and snow peas into a bowl. Drizzle generously with sauce. Garnish with lots of fresh chopped cilantro, parsley, basil, or thai basil, and chopped peanuts or sesame seeds.  A lot of people love a little chopped spearmint with this.  Serve with wedges of lime, and additional hot sauce and soy sauce at the table. Enjoy!

The leftover sauce is great as a dip for baby carrots or leftover cooked veggies.