You're looking at one of the dishes I make in the summer on my beach vacation. In fact, I might be eating a mess of it right this minute, as I am Out of Office, in Microsoft Outlook-speak. I have been known to nosh on this noodle salad for breakfast,
Dried soba noodles are more widely available than they used to be, but I've gotten in the habit of stashing a few packs in my luggage; the other few Asian ingredients are already in the rental house pantry.
The salad has a just-right blend of cool crunch in the cucumber and fresh coriander; creamy avocado and peanut butter; and salty-tangy soy, Sriracha and lime juice. I tend to double the amount of sprinkled sesame seeds originally called for in the original recipe, which comes from Jonathan Bardzik, a Washington-based cook and blogger with a couple of cookbooks and lots of farmers market appearances to his name.
ASIAN PEANUT NOODLE SALAD
Serves 4
Whether you serve it at room temperature or chilled, this dish offers a nice blend of mild crunch, nutty-tasting noodles and a quick no-cook dressing. Depending on how you like your salad dressed, you may have a little of the peanut butter dressing left over; it can be refrigerated in an airtight container for up to 5 days.
1 cucumber
1 ripe avocado (optional)
2 spring onions
225g dried soba noodles (100 per cent buckwheat)
¼ cup creamy peanut butter (or well-blended tahini)
¼ cup warm water
2 Tbsp low-sodium soy sauce
2 Tbsp toasted sesame oil
3 Tbsp plain rice vinegar
Sriracha hot sauce, to taste
1 lime
Coriander sprigs, for garnish
3 Tbsp toasted sesame seeds, for garnish
1. Bring a pot of water to a boil over high heat.
2. Meanwhile, peel the cucumber, if you like. Cut it in half lengthwise, then into ¼-inch half-moons. If using, cut the avocado in half and discard the pit and the skin of one half (reserving the other half for another use); cut the flesh into ¼-inch slices or bite-size chunks. Trim the spring onion, then cut the white and green parts into very thin slices.
3. Add the soba noodles to the boiling water; cook for a few minutes shy of the package directions, so the texture is al dente; drain, rinse well and drain again, then transfer to a mixing bowl.
4. Whisk together the peanut butter and warm water in a tall liquid measuring cup until well blended. Pour in the soy sauce, toasted sesame oil and vinegar and a squirt or two of Sriracha (to taste), whisking to form a fairly smooth dressing. Taste, then squeeze in 1-2 tablespoons of lime juice (to taste).
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6. Transfer to a serving bowl. Top with the cucumbers; the avocado, if using; some coriander sprigs; and sesame seeds.
This recipe has been adapted from Simple Summer: A Recipe for Cooking and Entertaining With Ease by Jonathan Bardzik (Tarnow Entertainment, 2013)
— The Washington Post
