DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

Cold Vegan Soba Noodles & Spiralized Cucumber Noodles with Avocado & a Light Peanut Sauce

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover

vromans back

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Ugh – I am just having a shit couple of weeks.  The details are all, individually, mainly minor annoyances, disappointments & slights but – combined – they pack a wallop.   Add this to the triple-digit heat & the fact that I have no AC & you get a very despondent girl, thick with over-indulgence, self-pity & slimy sweat.  Ugh.

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So – at 7 am – I decided to get cooking – before it got too hot to do so.  My first effort was a mushroom & baby kale tofu frittata.   It looks OK there in the pan but it was, ultimately, very thin (less than half an inch deep) and would not have photographed well – so I ate some & saved the rest to add to my dogs’ dinner tonight.

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Next up, I wanted to use some stale French bread I had – so I attempted 4 little vegan maple-walnut bread puddings.  They started off looking promising – no?  But, even though I cooked them for nearly an hour – they never got crusty & when I let them cool, they collapsed in their centers & looked as defeated as I feel.  I tasted one.  Tasted good but they were definitely a no-go for the blog.

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By this time is was officially sizzling outside & I still wanted to make a blog entry – so – cold noodles!  These are really easy, really fast, customizable & light.  I added only 1 TBS of peanut butter to what would make 2 good-sized servings.  You can see that the noodles are not heavy with sauce – critical in weather like this.   I also added a good portion of spiralized cucumber noodles to lighten it up even more.   You can get these together in ten minutes.  I reviewed two different spiralizers in my Vegan Sweet and Spicy Spiralized Cucumber Salad with Arugula and Cherry Tomatoes post but I recommend the less expensive hand held version seen below.

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Cold Vegan Soba Noodles & Spiralized Cucumber Noodles with Avocado & a Light Peanut Sauce

Serves 2 very well.

INGREDIENTS

8.8 oz soba noodles – cooked & drained & run under cold water (drizzle with sesame oil to keep them from sticking)

Sesame oil

1 hothouse cucumber – spiralized (or cut into think matchsticks)

1 TBS tamari

2 TBS rice vinegar

2 TBS ponzu sauce (or 2 TBS tamari & juice of 1/4 lemon)

1 TBS peanut butter

1 tsp sriracha for heat (optional)

GARNISH OPTIONS – sliced scallions, sliced avocado, sliced jalapeno, sliced cucumber, sliiced red cabbage, black and/or white sesame seeds, lime wedges, cilantro, basil, chili flakes

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DIRECTIONS

Spiralize (or slice up) the cucumber.  Cook the noodles.  Drain & run under cold when done (drizzle with sesame oil to keep them from sticking).

Meanwhile, whisk the tamari, rice vinegar, ponzu sauce, peanut butter & sriracha (if using).

Toss everything together & garnish with your selections.  Serve.

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Like most of my recipes, this one is pretty easy & very customizable.  I used the vegetables I had handy.  You can use these or any others you might have or prefer.  I used Korean Gochujang but sriracha or chili paste will do.

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I used soba noodles but ramen or even a thin spaghetti would be great, too.

I use this amazing & easy ginger from a jar but fresh ginger is even better.  And I used my favorite faux chicken from Beyond Meat but any vegan option (or even real chicken – if you eat that stuff) will do.  Tastes great cold, too!

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I also used bottled ponzu sauce but you can make your own if you cannot find it bottled.

This really is delicious & so colorful & reasonably healthy, I recommend it very highly!

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

serves 4 very well

INGREDIENTS

9 oz vegan chicken

12 oz soba noodles

for the marinade

1/4 cup ponzu sauce

1 tsp ginger – minced

1 TBS brown sugar

3 garlic cloves – minced

1 tsp sesame oil

for the sauce

1/4 cup water

1/4 cup low sodium soy sauce

1/4 cup ponzu sauce

2 TBS brown sugar

1 TBS gochujang or sriracha or chili paste

for the vegetables

1-3 tsp sesame oil

1 cup edamame

1 cup carrots – grated

1 cup red bell pepper – cut into strips

1 cup broccoli – cut into small florets

1/2 cup purple cabbage – chopped

as garnish

toasted or regular sesame seeds

cilantro – chopped

lime wedges

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DIRECTIONS

Mix the marinade ingredients together & marinate the vegan chicken for 20 minutes –  or – up to overnight.

Cook the noodles as per directions, drain, rinse will cool water & set aside.

Heat a little sesame oil in a large saute pan & cook the chicken & extra marinade over high heat until the chicken begins to brown & glaze up.  Put it in a plate & set aside.

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In the same pan, heat some sesame oil (use as little as you can to saute the vegetables – adding more as needed) over medium heat & saute the veggies until tender.  Set the vegetables aside.

In the same pan, heat the water, soy sauce, ponzu sauce, brown sugar & gochujang (or sriracha or chili paste) over heat & boil it until it thickens somewhat.

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Stir in the noodles & stir well to combine.  Toss in the vegetables & chicken.  Heat through.

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Garnish with sesame seeds & cilantro & lime wedges & devour!

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