Ingredients
For the Peanut Sauce
⅓ cup smooth peanut butter (about 80 g)
¼ cup low sodium soy sauce (60 ml)
1 tsp sesame oil
2 tbsp brown sugar
½ tsp Sri racha
1 tbsp rice vinegar (or apple cider vinegar)
2 garlic cloves (minced)
¼ tsp ground ginger
3 tbsp noodle water
For the Noodles
8 oz noodles (225 g (I used soba))
For the Salad
1 cucumber (julienned)
1 spring onion (thinly sliced)
1 bell pepper (thinly sliced)
1 carrot (julienned)
For the Toppings
smoked tofu (Diced)
Sesame seeds
Chili oil
Fried dumplings (optional)
Directions
Step 1
For the Peanut Sauce
Step 1
In a bowl, whisk together peanut butter, soy sauce, sesame oil, brown sugar, Sri racha, rice vinegar, minced garlic, and ground ginger until smooth.
Step 2
Once the noodles are cooked, add 3 tablespoons of noodle water to the sauce to thin it. Adjust the consistency to your liking.
Step 3
For the Noodles
Step 1
Cook the soba noodles according to package instructions. Be sure to save some of the noodle water for the sauce.
Step 2
Once cooked, rinse under cold water to stop the cooking process and set aside.
Step 3
For the Salad
Step 1
In a large bowl, toss the cooled noodles & vegetables with the peanut sauce until evenly coated.
Step 2
For the Toppings
Step 1
Top the salad with diced smoked tofu, a sprinkle of sesame seeds, and a drizzle of chili oil for extra heat if desired.
Step 2
Serve
Step 3
Serve the salad in bowls. If you're including fried dumplings, place them on the side or on top of the salad.
Step 4
Enjoy!
Step 5
This dish is perfect as a light lunch or a side dish for dinner. It’s packed with flavor and offers a wonderful balance of textures.
