Peanut Noodles with Tofu

Another Sunset magazine find. This one is rich and satisfying, especially if you're a peanut fan. I added some jicama slices on the side for some crunch. Next time I might add some carrot matchsticks, and cut the cucumber into larger pieces. They got a little lost in the robust-ness of the sauce.

What's in it:

8 oz. spaghetti

1/2 cup chicken/vegetable broth (reduced sodium)

1 garlic clove, minced

1/2 cup peanut butter

1/4 cup sugar

1/2 tsp. red chile flakes

3 tbsp. soy sauce (reduced sodium)

14 oz. firm tofu, cut into cubes

1 english cucumber, cut into matchsticks

1 green onion, thinly sliced

1/2 cup cilantro leaves

1/3 cup roasted peanuts

How to make it:

1. Cook pasta, drain and set aside.

2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber, and pasta and toss to coat.

3. Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

Serves 4 to 6. Takes 30 minutes.

Mmmmmm.

Source: Sunset magazine, October 2010 issue, pg. 104, submitted by Karen Goodwin.

Fresh Veggie + Soba Noodle Salad

I found this recipe in Sunset magazine, but couldn't find the daikon radish. I thought jicama might make a nice substitute, but couldn't find that either. But even without them, it still tasted GREAT.

What's in it:

8 oz. dried soba noodles

1/4 cup soy sauce

2 tbsp. mirin (I had to look this up: it's a rice cooking wine, like sake

but with less booze)

1 tbsp. rice vinegar

1/2 tsp. sugar

1 English cucumber, halved and sliced

1 medium carrot, cut into 2-inch matchsticks

1 chunk daikon (about 6 oz.), cut into 2-inch matchsticks

4 green onions, sliced diagonally (in retrospect, I would only use one. I could still taste the onion the next morning)

How to make it:

1. Cook soba as package directs. Drain, cool, and pat dry with towels.

2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.

3. Combine noodles and veggies in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.

Serves 12, takes 30 minutes.

My version turned out like this, and Andy added sesame seeds and red pepper flakes to the sauce for a little kick:

Source: Sunset magazine, September 2010 issue, pg. 96, submitted by Kate Washington.