Peanut Noodle Salad

I used broccoli and cabbage in this version, but you can use any of your favorite in-season vegetables.  You can make the peanut sauce mild, or as spicy as you like.  Add more or less noodles, add more or less veggies - depending on what you like.

Can't eat peanuts?  Try cashew or almond butter, or tahini.

Don't like tofu?  Leave it out, or substitute grilled chicken breast.

This makes a lot - but it's just the sort of thing we love to have for lunch the next day.

8 - 12 ounce soba noodles (or brown rice noodles)

1 bunch broccoli, cut into 1/2-inch segments

3/4 cup creamy peanut butter

1/4 cup brown rice vinegar

2 cloves garlic, crushed and chopped

1 tablespoon ginger, grated very finely (use a microplane)

1 - 2 tablespoons toasted sesame oil

big pinch of crushed red pepper flakes, asian hot sauce

Pinch of salt (optional)

1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced

1/2 cup daikon radish, diced

1/2 small head napa cabbage

1/2 small head red cabbage

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)

Big a large pot of water to a boil. Boil the noodles per package instructions.  In the last few minutes or so of cooking toss in the broccoli. Drain noodles and broccoli, run under cold water for about a minute to stop cooking, and set aside. 

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, ginger, sesame oil, red pepper flakes. 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 of salt and/or more red pepper flakes, and/or more sesame oil.

Gently toss the noodles, veggies, and tofu with a couple big spoonfuls of the dressing.  Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use (such as a dip for veggies).