Cold noodle dishes make for amazing summer fare. They’re refreshing but also pack lots of big vibrant flavours which is critical when you’re serving something cold. Colder food needs more seasoning to stand out and this recipe delivers!
The star of the dish here is the dressing. Combining peanut butter and sesame oil provides a nutty richness that comes alive with the addition of ginger, soy and lime juice. I added a touch of honey for some sweetness but feel free to replace it with a more typical and plant-based alternative in palm sugar.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Roasted red peppers add smokiness and sweetness while cucumbers add some really nice texture and freshness. Feel free to replace the veggies as well as the tofu. Spring onions, cabbage, carrots and tomatoes would all make great additions to this dish. I like to combine the flavour of something cooked as well as the freshness from raw vegetables.
Keyword Cucumber, Ginger, Noodles, Peanut, Red pepper, Sesame, Soba, Soya, Togarashi