Sunday, May 6, 2007

Peanut Soba Noodle Salad

This is another of the kid's favorite dinners:

Peanut Soba Asian Salad
One 1/2 in thich slice fresh ginger, peeled and sliced in half
4 cloves garlic, peeled (+/- to taste)
1/2 to 1 tsp hot chile paste, or 1 (mild) jalapeno, or a sprinkle of red pepper flakes, to taste
1/2 to 1 cup smooth peanut butter
1/4 cup soy sauce
3 Tb +/- sugar, to taste (if your peanut butter is sweetened, you may need less)
3 Tb toasted sesame oil
3 Tb rice vinegar
1/2 Tb Worcestershire sauce
Chicken broth or water, as needed
In a food processor fitted with a metal blade or in a blender, finely chop the ginger and garlic. Add remaining ingredients in order and process until smooth. The dressing should be the consistency of heavy cream. If too thick, add some water/chicken broth; if too thin, add more peanut butter (we use a lot). Dressing will keep in fridge for 2-3 weeks.
Prepare a 12 oz box Soba noodles per package instructions. Drain and rinse in cold water until cool. Toss noodles with vegetables of your choice; we typically use:
carrots, red pepper, cucumbers (peeled and sliced), shredded napa cabbage, chopped cilantro, and a sliced scallion or 2
But yesterday, I was in a rush and picked up a bag of broccoli slaw, which had chunks of broccoli, shreded cabbage, carrots, and broccoli, and added some chopped cilantro and a sliced scallion, and it was excellent.
If you'd like more substance to your salad, broil or grill 4 chicken breasts, slice thinly against the grain, and serve on top of salad.

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