Cold Japanese noodles with tofu, honey and peanut dressing
- 120g soba noodles
- 300g firm Japanese tofu
- 1 tablespoon honey
- 4 tablespoons roughly chopped roasted peanuts
- 2 tablespoons reduced-salt soy sauce plus 1 teaspoon extra
- 1 teaspoon sesame oil
- 2 spring onions, finely chopped
- 1 clove garlic, finely chopped
- 100g asparagus (about 7 spears) or green beans, sliced
- 3 cups thinly sliced Swiss brown mushrooms
- 2 cups baby spinach
- ½ teaspoon chilli flakes (optional)
1 Bring a saucepan of water to the boil and add noodles. Cook for 3-5 minutes, until tender, then drain and run under cold water to cool. Set aside.
2 In a blender or food processor, blitz tofu, honey, 3 tablespoons of the peanuts and 2 tablespoons of the soy sauce until smooth. Add a little warm water to bring to a creamy consistency.
3 In a frying pan, heat sesame oil over medium-high. Add spring onion, garlic and asparagus or beans and cook, stirring, for 2 minutes. Add mushrooms. Cook, stirring, for 4-5 minutes, until mushrooms are golden and other vegetables are tender. Remove from heat. Add remaining soy sauce and chilli, if using, and stir to coat. Into a large bowl, place veges and allow to cool a few minutes.
4 Add noodles and ¾ cup of the dressing (see tips) to vegetable bowl and toss to coat noodles. Serve garnished with remaining peanuts.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 2g
Dietary fibre 12g
Make it gluten free: Use gluten-free noodles and check tofu and soy sauce are gluten free.
Make it vegan: Replace honey with maple syrup.
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