grapefruit soba noodle salad w/spicy peanut sauce

Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

If peanut allergies are an issue, use almond butter instead. This has such a mixture of flavors!

method Stove Top

Ingredients For grapefruit soba noodle salad w/spicy peanut sauce

  • SPICY PEANUT SAUCE
  • 1/4 c
    rice vinegar
  • 2 Tbsp
    smooth peanut butter
  • 1 Tbsp
    soy sauce
  • 2 tsp
    agave nectar
  • 2 tsp
    sesame oil
  • 1 tsp
    chili oil
  • 1 clove
    garlic, minced
  • NOODLE SALAD
  • 1 sm
    red pepper, thinly sliced
  • 5
    radishes, thinly sliced
  • 5
    green onions, sliced
  • 6 oz
    snow peas
  • 8 oz
    buckwheat soba noodles
  • 2 tsp
    canola oil
  • 8 oz
    tofu, cut into 4 slices
  • 3
    grapefruit, peeled removing all pith, cut into bite-size pieces
  • 1/4 c
    cilantro, chopped
  • 1 Tbsp
    black sesame seeds, opt

How To Make grapefruit soba noodle salad w/spicy peanut sauce

  • 1
    Make peanut sauce: Puree vinegar, peanut butter, soy sauce, agave nectar, sesame and chili oil with the garlic until smooth. Set aside.
  • 2
    Bring a large pot of water to boil; add snow peas and cook 2 minutes. Transfer the peas with a slotted spoon to a bowl of ice water; drain; set aside.
  • 3
    Return the pot of water to a boil and cook noodles according to package directions; drain, rinse under cold water. Drain again; set aside.
  • 4
    Toss together in a large bowl the bell pepper, radishes, green onions and snow peas.
  • 5
    Heat oil in a skillet over med-hi heat. Add tofu and cook 1 minute per side, or until lightly browned.
  • 6
    Toss tofu, grapefruit and noodles in with the vegetables. Drizzle with peanut sauce and sprinkle with cilantro and sesame seeds.

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