Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce Recipe

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Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce

Cold noodle salads are a favorite Japanese lunch dish.


Spicy Peanut Sauce
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons agave nectar
  • 2 teaspoons sesame oil
  • 1 teaspoon chili oil
  • 1 clove garlic, minced (1 teaspoon)
Soba Noodle Salad
  • 1 small red bell pepper, sliced (1 cup)
  • 5 radishes, thinly sliced (2/3 cup)
  • 5 green onions, sliced (1/3 cup)
  • 6 ounces snow peas
  • 8 ounces 100% buckwheat soba noodles, such as Eden Foods
  • 2 teaspoons canola oil
  • 8 ounces seasoned tofu, cut into 4 slices
  • 3 grapefruit, supremed (see below)
  • 1/4 cup chopped cilantro
  • 1 tablespoon toasted black sesame seeds, optional, for garnish
  • To make Spicy Peanut Sauce: puree vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.
  • To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl. Bring large pot of water to a boil, add snow peas, and cook 2 minutes. Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables. Return water to a boil.
  • Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water. Drain again, and set aside.
  • Heat oil in skillet over medium-high heat. Add tofu, and cook 1 minute per side, or until lightly browned.
  • Toss tofu, grapefruit supremes, and soba noodles with vegetables. Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.
  • How to Supreme a Grapefruit
  • One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it:
  • 1. Trim ends all the way to juicy flesh.
  • 2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
  • 3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
  • 4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.
Nutrition Facts
  • Calories 336, Total Fat 10 g, Saturated Fat 2 g, Sodium 481 mg, Carbohydrate 26 g, Fiber 4 g, Protein 7 g, Sugars 18 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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