Asian Soba Noodles with Peanut Butter and Soy

By: The Local Dish | May 25 2010
Posted in Recipes - SF Bay Area Recipes

This recipe for peanut butter pasta (that's right. Don't judge it, just keep reading) comes from the Taylors, a half-vegetarian couple from San Francisco. It's one of several meals they've recommended to satisfy both vegetarians and those among us with a more carnivorous bent.

Photo: Chris Correa

Ingredients:

1 or 2 pounds of soba noodles (depending on how many people are eating)

6 tablespoons minced cilantro

2 large cucumbers, peeled, seeded and sliced into matchsticks

5 tablespoons chopped scallions

10 oz firm tofu

2 cloves garlic

1 inch piece fresh ginger, minced

1/2 tablespoons cayenne pepper

1/4 cup soy sauce

2 tablespoons honey (the Taylors prefer agave nectar)

1 cup soy milk

1 cup natural smooth peanut butter

Directions:

Soba noodles are nutty and dense, so meat lovers will enjoy the texture—something crucial when cooking for people who feel hungry when a piece of meat isn't somewhere on the plate. Cook pasta, drain and let it cool down a bit.

Transfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently.

In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined.

In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed. Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles.

Serves 4