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1 pound dry soba noodles
1 tbsp light sesame oil
1 cup cubed firm tofu
1/2 cup sliced scallions (slice and
reserve green tops for garnish)
1/2 cup diced red pepper
2 tbsp freshly grated ginger
1/4 tsp white pepper
1 tsp sea salt
1/4 cup coarsely chopped basil
1/2 cup snow peas, with stems removed
1/2 cup sliced water chestnuts, drained
and rinsed well
1/2 cup tahini
1/4 cup rice vinegar
2 tbsp honey
2 tbsp white sesame seeds
2 tbsp black sesame seeds for garnish -
optional
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Method :
Cook soba
noodles in a large soup pot with 2 quarts of water for 5-7 minutes, or
until just tender. Drain and rinse with cold water until completely
cooled. While noodles are cooking, heat oil in a medium skillet and
sauté tofu, scallions, red pepper, ginger, white pepper, and salt. Add
basil, snow peas, and water chestnuts and cook just until basil is
wilted.
Combine
tahini, vinegar, honey and white sesame seeds in small bowl. Mix well.
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.
This cold
salad uses traditional Japanese buckwheat noodles with fresh vegetables,
crisp water chestnuts, a sweet, nutty dressing, and lots of basil - a
refreshing change of pace from tossed green salads.
Serves 4
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