This is one of Art Director Sharon McGill’s go-to healthy, easy recipes for lunch and dinner alike. You can customize with different meats and veggie options.
Asian Peanut Noodle Salad
serves two to three
Southeast Asian peanut sauce:
2 tsp vegetable oil
4 cloves garlic, finely chopped
1 small fresh chile pepper, seeded and minced
1 c water
1/4 c soy sauce
1/3 c chunky peanut butter, preferably unsweetened
1 tsp packed light brown sugar, or to taste
3 Tbsp chopped unsalted roasted peanuts (optional)
1 Tbsp finely chopped fresh mint leaves (optional)
Peanut noodle salad:
4 Tbsp sesame oil, divided
8 oz extra firm tofu, cut into 1/2-inch cubes
8 oz soba noodles
1-2 c chopped vegetables for stir-fry (broccoli florets, mushrooms, green or red peppers, green onions, etc.)
Southeast Asian peanut sauce (recipe above)
2 Tbsp sesame seeds, toasted
soy sauce and red pepper flakes
shaved carrots or daikon radish and cilantro for garnish
For the sauce: Heat oil in a small saucepan over medium heat, and then add the garlic and chiles and cook, stirring for a few seconds. Add water, soy sauce, peanut butter, sugar, and peanuts and continue cooking and stirring until thickened, about 4 minutes. Remove from heat and stir in mint leaves, if using. Serve warm or at room temperature.
For salad: Heat 2 Tbsp oil in a large skillet until shimmering. Add tofu. Cook on medium heat, tossing to prevent sticking, until the sides turn light golden brown and crisp. Remove from heat and set aside.
Cook soba noodles in a pot of well-salted boiling water, stirring occasionally, until just tender, about 5 minutes. Drain, rinse, and toss in a large bowl with the peanut sauce.
Heat the rest of the oil in a large skillet and sauté vegetables on high heat until cooked but still slightly crisp. Add vegetables, tofu, and sesame seeds to the noodles and sauce.
To serve: Add more soy sauce and red pepper flakes to taste. Toss until well incorporated and serve topped with carrots and/or radish and cilantro.