Cold Japanese noodles with tofu, honey and peanut dressing
Nutrition Info.(per serve)
120g soba noodles
300g firm Japanese tofu
1 tablespoon honey
4 tablespoons roughly chopped roasted peanuts
2 tablespoons reduced-salt soy sauce plus 1 teaspoon extra
1 teaspoon sesame oil
2 spring onions, finely chopped
1 clove garlic, finely chopped
100g asparagus (about 7 spears) or green beans, sliced
3 cups thinly sliced Swiss brown mushrooms
2 cups baby spinach
½ teaspoon chilli flakes (optional)
Total fat 16g
Saturated fat 2g
Dietary fibre 12g
1 Bring a saucepan of water to the boil and add noodles. Cook for 3-5 minutes, until tender, then drain and run under cold water to cool. Set aside.
2 In a blender or food processor, blitz tofu, honey, 3 tablespoons of the peanuts and 2 tablespoons of the soy sauce until smooth. Add a little warm water to bring to a creamy consistency.
3 In a frying pan, heat sesame oil over medium-high. Add spring onion, garlic and asparagus or beans and cook, stirring, for 2 minutes. Add mushrooms. Cook, stirring, for 4-5 minutes, until mushrooms are golden and other vegetables are tender. Remove from heat. Add remaining soy sauce and chilli, if using, and stir to coat. Into a large bowl, place veges and allow to cool a few minutes.
4 Add noodles and ¾ cup of the dressing (see tips) to vegetable bowl and toss to coat noodles. Serve garnished with remaining peanuts.
Make it gluten free: Use gluten-free noodles and check tofu and soy sauce are gluten free.
Make it vegan: Replace honey with maple syrup.
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