INGREDIENTS
ΒΌ cup (60 mL) rice vinegar
2 tablespoons (30 mL) tamari, plus more to taste
1 tablespoon (15 mL) toasted sesame oil, plus more for drizzling
1 tablespoon (15 mL) creamy peanut butter
2 garlic cloves, minced
2 teaspoons (10 mL) grated ginger
2 tablespoons (30 mL) chopped scallions
12 ounces (340 g) somen or soba noodles
1 large cucumber, julienned
2 tablespoons (30 mL) sesame seeds
OPTIONAL ADD-INS
Snap peas, blanched for 1 minute
Tofu cubes
Edamame
Sliced radishes
Diced avocado
DIRECTIONS
In a large bowl, whisk together the rice vinegar, tamari, sesame oil, peanut butter, garlic, and ginger. Stir in the scallions.
Bring a large pot of salted water to a boil. Prepare the noodles according to the instructions on the package, cooking until al dente. Drain, then chill the noodles in a bowl of ice water for about 1 minute. Drain, then add the noodles to the large bowl.
Add the cucumber and toss to combine. Add the snap peas, tofu, and additional vegetables, if using.
Season with more tamari, to taste. Finish with a drizzle of sesame oil and sprinkle with the sesame seeds. Chill until ready to serve.
SERVES: 4
VEGAN
GLUTEN-FREE: Use 100% buckwheat soba noodles or brown rice pasta.