Slicing veggies aside, this is a really quick meal to throw together. Especially if you use precooked refrigerated soba noodles like I did. And it’s great cold, so you can make extras to take to work for lunch!
raw salad with sesame vinaigrette:
serves 3
2/3 C thinly sliced cucumber
2/3 C thinly sliced daikon radish
2/3 C thinly sliced cremini mushrooms
2/3 C thinly sliced carrots
1 T fresh lime juice
1 t toasted sesame oil
Toss veggies together in a large bowl. In a separate bowl, mix the lime juice and sesame oil together for a quick vinaigrette. Pour over veggies and mix again. This simple tangy vinaigrette goes so well with the creamy peanut sauce on the noodles!
peanutty soba noodles:
serves 3
12 oz soba noodles
2 T all natural peanut butter – chunky or creamy work, it’s just your preference
1 T soy sauce
1 t toasted sesame oil
1/2 t sriracha
5 1/2 oz baked tofu
1 T sesame seeds for garnish
2 T scallions for garnish*
* I added an extra handful of scallions to the salad mixture too.
Mix all sauce ingredients (everything except noodles, tofu, and sesame seeds) together. Toss with noodles!
Then just assemble: raw salad on the bottom, top with your peanutty noodles, and place a block of your favorite tofu (or whatever you prefer) on top. Sprinkle with sesame seeds and scallions.
Nutrition Facts per serving: Calories: 285; Calories from Fat: 94; Total Fat: 10.4g; Saturated Fat: 2.0g; Sodium: 468mg; Total Carbohydrates: 34.3g; Dietary Fiber: 3.6g; Sugars: 4.3g; Protein: 12.1g
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