Go-to Asian noodle salad is quick, delicious

Published 1:30 am Wednesday, September 7, 2016

By Bonnie S. Benwick

The Washington Post

You’re looking at one of the dishes I make in the summer on my beach vacation. In fact, I might be eating a mess of it right this minute, as I am Out of Office, in Microsoft Outlook-speak. I have been known to nosh on this noodle salad for breakfast, being of the cold-spaghetti camp, and for lunch I might top it with leftover grilled proteins.

Dried soba noodles are more widely available than they used to be, but I’ve gotten in the habit of stashing a few packs in my luggage; the other few Asian ingredients are already in the rental house pantry.

The salad has a just-right blend of cool crunch in the cucumber and fresh cilantro; creamy avocado and peanut butter; and salty-tangy soy, Sriracha and lime juice. I tend to double the amount of sprinkled sesame seeds originally called for in the original recipe, which comes from Jonathan Bardzik, a Washington-based cook and blogger with a couple of cookbooks and lots of farmers market appearances to his name.

Asian peanut noodle salad

Whether you serve it at room temperature or chilled, this dish offers a nice blend of mild crunch, nutty-tasting noodles and a quick no-cook dressing.

Depending on how you like your salad dressed, you may have a little of the peanut butter dressing left over; it can be refrigerated in an airtight container for up to 5 days.

1 English (seedless) cucumber

1 ripe Hass avocado (optional)

2 scallions

8 ounces dried soba noodles (100 percent buckwheat)

¼ cup creamy peanut butter (may substitute well-blended tahini)

¼ cup warm water

2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

3 tablespoons plain rice vinegar

Sriracha

½ to 1 lime

Cilantro sprigs, for garnish

2 or 3 tablespoons roasted sesame seeds, for garnish

Bring a pot of water to a boil over high heat.

Meanwhile, peel the cucumber, if you like. Cut it in half lengthwise, then into ¼-inch half-moons. If using, cut the avocado in half and discard the pit and the skin of one half (reserving the other half for another use); cut the flesh into ¼-inch slices or bite-size chunks. Trim the scallions, then cut the white and green parts into very thin slices.

Add the soba noodles to the boiling water; cook for a few minutes shy of the package directions, so the texture is al dente; drain, rinse well and drain again, then transfer to a mixing bowl.

Whisk together the peanut butter and warm water in a tall liquid measuring cup until well blended. Pour in the soy sauce, toasted sesame oil and vinegar and a squirt or two of Sriracha (to taste), whisking to form a fairly smooth dressing. Taste, then squeeze in 1 or 2 tablespoons of lime juice (to taste).

Pour two-thirds of the dressing over the noodles in the bowl; use tongs to toss and coat evenly. Add the scallions and toss to incorporate. Add some or all of the remaining dressing, as you like.

Transfer to a serving bowl. Top with the cucumbers; the avocado, if using; some cilantro sprigs; and roasted sesame seeds.

4 servings.

Nutrition per serving: 370 calories, 14 g protein, 50 g carbohydrates, 16 g fat, 3 g saturated fat, 0 mg cholesterol, 740 mg sodium, 2 g dietary fiber, 2 g sugar

Adapted from “Simple Summer: A Recipe for Cooking and Entertaining With Ease,” by Jonathan Bardzik (Tarnow Entertainment, 2013)