It’s hot, humid and sticky and I don’t really feel like cooking or eating much but when you live with teenagers the kitchen never closes so the show must go on…..
Tonight’s dinner was a winner all round. Lots of slurping and clean plates with plenty of leftovers for tomorrow’s lunch…. Soba Noodle Salad with 2 minute satay sauce.
Give it a try. It’s quick, easy, healthy and yummy. What’s not to like ? Don’t be put off by the longish list of ingredients. Once you get the swing of things it all comes together pretty quickly. You can have your noodles boiling while the tofu cooks and the veges get chopped. The sauce is ready in minutes and if you make a double batch you will have some in the fridge for other yummy possibilities.
Satay Sauce – I made mine in a bullet blender but any food processor will do the trick.
4 tablespoons peanut butter
Juice of 1 lime
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon sugar
1 clove garlic
1cm piece of fresh ginger
About 1/2 cup of water – you can add more or less depending on how thick you like your sauce.
Put everything in the processor and whiz till smooth.
500g block of firm tofu
1 spanish onion sliced
Julienne a couple of carrots
Chop a few spring onions
Dice an avocado
Roughly chop a couple of handfuls of Asian greens
1 cup mung beans
Cashews or peanuts
2 big handfuls of herbs like mint, parsley, coriander
225g packet of soba noodles
Cook the soba noodles in boiling water for about 4 minutes or according to packet. Don’t let them overcook or it will all be a gluggy mess. Slightly undercooked is what you are aiming for. When cooked, drain and rinse in cold water. Leave to drain.
Dice your tofu into small cubes and fry till crispy with lots of pepper. Add the sliced onion and fry quickly to take the rawness out of it.
Put your noodles on a big plate, top with veges and herbs, put the tofu and onions on top and garnish with nuts.
Serve with satay sauce, sprouts or herbs and extra lime wedges.