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
- 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
- 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
- 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.
- 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.
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.