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| cold noodles for the coldest summer of our lives 🙃 |
IT'S HOT, SO LET'S GET STRAIGHT TO IT. This recipe is an adaptation of Mandy Lee's genius summer noodle recipe but I change some ingredients to be more shelf-stable/pantry friendly. This meal is perfect for those (increasingly) hot stagnant days you just will not spend laboring at the stove top. Creamy and indulgent without any dairy, you just have to boil the noodles and the sauce comes together in less than 2 minutes with a blender.
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| The secret ingredient is silken tofu. |
I use this brand, but if you use another one just make sure it's the silken variation of tofu, which practically falls apart at the touch, NOT the kind you'd use in a stir-fry.
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Ingredients
- 2 bundles of soba noodles
- 1 box of japanese silken tofu, I use the Morinaga brand (see photo above)
- 1 tsp agave syrup (can use honey, or 1/4 tsp brown sugar)
- 3 tbsp soy sauce
- 1 tsp hondashi powder
- 1 1/2 tsp grated ginger
- 1 tsp wasabi (you can always add more of this to your taste)
- Toasted sesame oil to drizzle
- Finely diced green scallion to garnish
Variation 1: Add 1 tbsp tahini (adds nuttiness!) and garnish with crushed roasted peanuts
Variation 2: Add handful of cilantro (refreshing!)
- Cook the soba noodles according to instructions, then drain immediately and run cold water over them, tossing quickly with your hand (careful, HOT) til the noodles are cold themselves. Drain and set aside.
- Squeeze tofu out of the box into blender. Add agave syrup, soy sauce, hondashi powder, grated ginger, and wasabi (plus any other variation ingredients) and blitz until the sauce is completely silken and smooth.
- Toss noodles and sauce together until thoroughly and evenly coated. Drizzle with toasted sesame oil, garnish with finely sliced scallion, and add a few cranks of black pepper.
Here is the cilantro variation I made with some pan fried mushrooms:
