Noodle Salad and Peanut Sauce

>> Wednesday, July 21, 2010


Not the prettiest picture to start off this amazing recipe with, but I thought it'd be nice to show you first how I actually ate this dish. The pretty shots can come later. This is one of those recipes that we just love cooking on weekends instead of going out to eat (if you'd like more, just check out our grocery bills post). I don't even know if we could get something this flavorful in our hometown, quite honestly.

Back to why it's so slapped together: When you taste the sauce, you won't care how it looks at all. And it'll be gone before you know it.

I was planning to post this recipe last night, but during our volleyball game -- I jammed my right ring finger. I can barely type. Thought waiting until early this morning would be better. I was wrong. So, without further hesitation, here's the recipe for this awesome noodle salad and peanut sauce!


What you'll need . . .

For the sauce:
  • 1/2 cup light coconut milk
  • 3 tablespoons natural peanut butter
  • 2 tablespoons soy sauce
  • 5 tablespoons POM pomegranate juice (or rice vinegar)
  • 2 tablespoons maple syrup
  • 1 tablespoons grated ginger
  • 1/4 teaspoon red chili flakes
  • 1/4 cup unsweetened coconut flakes
  • 2 cloves of garlic, minced

For the salad:
  • 1/2 package udon noodles, cooked as per package directions
  • 16 ounces extra-firm tofu, drained and cut into 1-inch cubes
  • 6 cups kale
  • 2 carrots, cut in the batonnet style(sliced)
  • 1 zucchini, cut into half moons
  • 1 tablespoon dried cilantro (or 1/4 cup fresh)


Method . . .
  1. Combine all ingredients in a food processor and blend until smooth. Set aside.
  2. Cook your udon noodles, drain, and spray with some cool water. Set aside.
  3. Heat a tablespoon or so of oil over medium-high heat and fry the tofu until golden. Set aside.
  4. In that same pan, add a bit more oil. Throw in the vegetables (kale, carrot, and zucchini). Cook for five to seven minutes -- until they are soft, but still a bit crisp.
  5. Pour half of the sauce mixture onto the veggies. Cook a couple more minutes, until saturated with flavor.
  6. Add the cilantro once the heat is off. Stir.
  7. Then toss everything together. Or, if you'd like it to look nice, lay a bed of veggies and top with half the noodles and tofu cubes. Drizzle more of the sauce on top for extra flavor.

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