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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes 6 side-dish or 4 vegetarian main-course servings. From Smitten Kitchen, adapted from Gourmet. Ingredients:
1/2 cup smooth peanut butter |
1/4 cup soy sauce |
1/3 cup warm water |
1 tablespoon fresh ginger, chopped |
1 clove garlic, chopped |
2 tablespoons rice vinegar |
1 1/2 tablespoons toasted sesame oil |
1 tablespoon honey |
1 teaspoon dried hot red pepper flakes (or chili paste of your choice) |
3/4 lb dried soba noodles (dried linguine fini or spaghetti will work in a pinch) |
4 scallions, thinly sliced |
1 red bell pepper, cut into 1/8-inch-thick strips |
1 yellow bell pepper, cut into 1/8-inch-thick strips |
1/2 cucumber, seeded and thinly sliced |
1 cup firm tofu, cubed |
3 tablespoons sesame seeds, toasted |
Directions:
1. Puree dressing ingredients (peanut butter through hot pepper flakes) in a blender until smooth, about 2 minutes, then transfer to a large bowl.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
3. Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.
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