Soba noodle salad with tahini sauce

This salad is very easy to put together, and can be served either cold or warm

20160214_174127_001

For the salad 

  • Soba noodles, to the amount necessary, depending on number of servings.  You can use buckwheat or udon noodles, too.
  • Firm tofu
  • Red bell pepper
  • Mushrooms, of a variety of your choosing.  I used king mushrooms this time.
  • Sesame seed oil

For the dressing

  • Tahini sauce.  The amount varies, depending on the number of servings.  For two servings, I used 2 tablespoons
  • 1/3 cup rice wine vinegar.
  • 3 tablespoons of Braggs, or regular soy sauce
  • Freshly grated ginger.  I used this sparingly, but add as much as you like.

While the noodles are cooking, saute the diced tofu and bell pepper in the sesame seed oil.  When they are cooked to your satisfaction, add and saute the mushrooms.  Salt to taste.

20160214_173939

 

Place the dressing ingredients in a blender and mix well.  If the dressing is too thin, add some more tahini sauce.

Toss the noodles with the vegetables and dressing.  If you want to eat the salad cold, cool the noodles and vegetables, then add the dressing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s