Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce Recipe
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Cold noodle salads are a favorite Japanese lunch dish.
Ingredients
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)
- 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.
- 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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