soba noodle salad

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Here is another meal I have created for my current ‘grub on the go’ lifestyle. I made a whack of it for lunch today and still have lots more. You could substitute the tofu with prawns, shredded chicken, pork or beef plus maybe a little fresh diced mango.....

Soba Noodle Salad

1 8oz package soba noodles, cooked according to package directions
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
½ fennel bulb, thinly sliced
½ c red cabbage, thinly sliced
2 T fresh basil, thinly sliced
2 T fresh mint leaves, thinly sliced
1 175 gram package of ‘Pete’s Soyganic Tofu & Sauce’ (any flavour)
2 T toasted sesame seeds
1 T toasted sesame seeds (for garnish)

Dressing:

4 T vegetable oil
1 t toasted sesame oil
1 1/2 t rice wine vinegar
1 T Tamari sauce
½ t fish sauce
½ t chili garlic sauce
1 garlic clove, minced
1 T grated ginger
1 t sugar
juice and zest of ½ lime
s & p

Pour cooked noodles into a colander. Rinse with cold water and drain well. Transfer noodles into a large bowl. Next add the vegetables, fresh herbs, tofu and 2 T sesame seeds. In small bowl, combine all dressing ingredients with a fork. Drizzle dressing over noodles and salad ingredients. Toss gently to combine. Serve into 4 bowls and garnish each serving with 1/4 of the last 1 T of sesame seeds. Salad stores well in the fridge and would also be a great picnic item.