Lazy Day Peanut Noodle Salad

For an easy, casual meal, a recipe with "lazy day" in the title has to be a winner! Peanut dressing gives this cold noodle salad Asian flair.

Photo by Jenna J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (8 ounce) package soba noodles

  • 1

    bunch asparagus spears, ends trimmed then cut into 1/2-inch segments

  • 3/4

    cup creamy peanut butter

  • 1/4

    cup brown rice vinegar

  • 2

    cloves garlic, crushed and chopped

  • Drizzle of toasted sesame oil

  • Big pinch crushed red pepper flakes

  • Big pinch salt

  • 1/4 to 1/2

    cup hot water

  • 1

    small bunch of spring onions or scallions, thinly sliced

  • 1/2

    cup 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.)

Directions

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. Make the peanut dressing by combining peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes and 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 it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed. 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!

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