The summer I was in grad school, I needed lunches that tasted good cold. I went on a mission to find and create delicious recipes that could keep me going through the day. One recipe I came up with was Asian Noodle Salad.
Asian Noodle Salad
Makes 4-6 servings
2 bundles of soba
1 large carrot, cut into strips
1 bunch of asparagus or broccoli
1 pepper, cut into strips
Sliced green onions for garnish
For the Sauce:
¼ cup peanut oil
3 tbs. rice wine vinegar
2-4 tbs. peanut butter, preferably unsweetened
1-2 tbs. Sriracha
2 tbs. sesame seeds, toasted
2 tbs. sugar
¾ tsp. salt
¼ tsp. pepper
Mix together the ingredients for the sauce and set aside. Bring a pot of water to a boil and add the soba and carrots. After 3 minutes, add the broccoli. After 1 minute, add the pepper. Cook for 1 and a half more minutes. Drain and run cold water over the soba and vegetables. Transfer to a bowl, and add enough sauce to cover the soba and vegetables. Put into bowls and garnish with green onions. This dish can be served cold or at room temperature.
veggieconquistadora 