Sesame soba salad

Yield: 6 servings

Measure Ingredient
1 pounds Dry soba noodles
1 tablespoon Light sesame oil
1 cup Cubed firm tofu
½ cup Scallions; sliced (slice and
\N \N ; reserve green tops
\N \N ; for garnish)
½ cup Red pepper; diced
2 tablespoons Ginger; freshly grated
¼ teaspoon White pepper
1 teaspoon Sea salt
¼ cup Basil; coarsely chopped
½ cup Snow peas; with stems removed
½ cup Sliced water chestnuts; drained and rinsed
\N \N ; well
½ cup Tahini
¼ cup Rice vinegar
2 tablespoons Honey
2 tablespoons White sesame seeds
2 tablespoons Black sesame seeds for garnish; (optional)

1. Cook soba noodles in a large soup pot with 2 quarts of water for 5 to 7 minutes, or until just tender. Drain and rinse with cold water until completely cooled. 2. While noodles are cooking, heat oil in a medium skillet and saute tofu, scallions, red pepper ginger, white pepper and salt. Add basil, snow peas, and water chestnuts, and cook just until basil is wilted.

3. Combine tahini, vinegar, honey, and white sesame seeds in small bowl.

Mix well.

4. In a medium mixing bowl, combine cooked noodles, vegetables and tahini sauce and stir well to completely coat noodles. Chill thoroughly, to allow flavors to combine. Garnish with black sesame seeds and green scallion tops.

Recipe by: Meals That Heal, by Lisa Turner Converted by MM_Buster v2.0l.

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