V is for Variety and J is for Japanese Soba Noodles
Welcome to the Vegan Month of Food (VeganMoFo) I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!
Getting sick of all the peanut sauces on every Asian noodle
salad? Me, too. I love those dressings,
but I was ready for a change and I think I found it. This was especially great
on a super-hot evening. I messed around with a few dressings and ingredients
from various places and came up with this beautiful salad. Light and cold and
refreshing. Totally satisfying. I will save the peanut butter sauces for winter
when I crave something more substantial. No kidding, this was excellent.
Here’s the scoop on this great salad:
Here’s the scoop on this great salad:
Japanese soba noodles (aka buckwheat noodles), cooked according to
package. Drain and rinse them.
Grated carrots
½ seedless cucumber, grated and wrung dry in a clean cloth
Scallions, white and green
part, sliced
Firm tofu (optional) (I used Wildwood Teriyaki Tofu), about 6 ounces,
cubed
¼ C chopped fresh cilantro
¼ C rice vinegar
1 t sugar
1 T fresh ginger, grated
1 T honey
2 T soy sauce
1 T toasted sesame oil
2 t hot chili sauce
2 T canola oil
I like soba noodles with sesame dressing. I like the make a big batch of these in the summer with lots of fresh veggies and take it for lunch during the week!
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