Thursday, July 22, 2010
The noodles are drowned in this image by the toppings and not visible, but they are there in all their soba-goodness.
I made a few changes to the recipe, which was originally from the Rebar ModernFoodCookbook. This is what I did:
adapted from Rebar ModernFood Cookbook
[Zoa's note: this is very fiery--I've increased the amount of the hot stuff because that's how I like it; use less if you prefer a milder dressing]
1/4 cup hot water
1 tbsp brown sugar
1 garlic clove, put through a press
1 jalapeno pepper, minced
1 tsp sambal olek
2 tbsp soy sauce
3 tbsp lime juice
1 pkg soba noodles
1 cup shredded lettuce or other greens
2 scallions, chopped
1 cup chopped cucumber
1 carrot, grated
1 tomato, chopped
2 tbsp fresh herbs (cilantro, basil, or mint)
1 tbsp peanuts, roasted and chopped
1/2 sheet nori, cut into slivers
1/4 lb fresh tofu, cubed
Make the dressing: dissolve sugar in hot water and let cool. Stir in garlic, chiles, soy sauce, sambal olek, and lime juice. Stir to combine and let sit while preparing the rest of the recipe.
Cook noodles according to package directions, and then strain in a colander and rinse with cold water. Gently toss with a drizzle of sesame oil.
To assemble salad, place the lettuce or other greens in the bottom of serving bowl. Sprinkle on the chopped herbs. Nest the noodles on top of the lettuce/herb mix. Pour the dressing over all. Arrange vegetables and tofu on top of the noodles and sprinkle with remaining herbs and the shredded nori. Top with roasted peanuts.
Yum yum yum! Easy to make, cool to eat! A lovely summer meal.