This recipe is quick, nutritious and totally versatile — just add any veggies that can be eaten raw — which is a perfect trifecta for a weeknight dinner.
By Pallavi Gupta
Mixed Vegetable Salad with Soba Noodles and Peanut Sauce
This recipe is quick, nutritious and totally versatile -- just add any veggies that can be eaten raw -- which is a perfect trifecta for a weeknight dinner.
Author: Pallavi Gupta
Recipe Type: Main
For Peanut Sauce
- ¼ cup peanut butter (crunchy or smooth – whatever you like)
- 1½ tbsp plum sauce or any sweet chili sauce
- 2 tsp soy sauce
- 2 tbsp warm water
For the salad
- Soba noodles
- broccoli, cut into small bite size pieces – handful
- cauliflower, cut into small bite size pieces – handful
- 1 small carrot, peeled and cut into think sticks
- ½ red bell pepper, cut into think sticks
- some scallions, (green part included) cut into 1 inch stick/pieces
- handful of cherry tomatoes, halved
- ½ cucumber, peeled and cut into bite size pieces
- 1 cup iceberg lettuce leaves, roughly torn/chopped
- tofu -cut into bite size, lightly sauteed in oil
For the peanut sauce
- In a large bowl add all the ingredients and mix well till it forms a smooth sauce. Add more water (little at a time) if the sauce feels thick. Keep aside.
For the salad
- Boil soba noodles as per the package instructions.
- In a large bowl add the noodles and all the other salad ingredients. Sprinkle little salt and toss it well.
- Add the peanut sauce and toss the salad really well – you want all the veggies and noodles to be coated in the sauce evenly. Serve right away.
- Note: Run soba noodles under cold tap water as soon as they are cooked. It will stop them from sticking to each other. Leave it in the colander for sometime (till the water is completely drained) before adding the noodles to the salad.