Simple Vibrant Summer Salad

Jun 1, 2014

1280px-Lime_BlossomCold Peanut Noodles with Veggies


1 pound soba noodles or your favorite long pasta ( spaghetti or linguini work well)
2 large zucchini, cut into bite sized pieces
1 large head broccoli, cut into bite sized florets
2 large carrots, cut into small rounds
1 package firm tofu, cut into small cubes
4 large cloves garlic, finely chopped
1 tablespoon grape seed oil
4 tablespoons natural creamy salted peanut butter
1½ tablespoons less sodium soy sauce
2 teaspoons brown sugar
1 teaspoons honey
1 tablespoon lime juice
1-2 tablespoons water
½ teaspoon chili flakes or however much sriracha you can handle (optional)

Soba noodles; photo by FotoosVanRobin at Wikimedia Commons

Soba noodles; photo by FotoosVanRobin at Wikimedia Commons

Boil a large pot of water, adding a dash of salt and a drizzle of oil. Cook pasta or soba noodles until al dente. Drain and set aside. In the same pot, heat 1 tablespoon grape seed oil over medium high heat. You’ll want to use grape seed instead of olive oil here because an olive oil flavor doesn’t go so well with soy sauce and peanut butter and because grape seed oil has a higher smoke point; it is therefor better for cooking over a flame at high heat. Add in chopped garlic and sauté until it starts to brown. Turn the heat down to medium low and stir in the peanut butter with a wooden spoon. Once it starts to come together with the garlic, add the soy sauce to begin to thin it out. Stir well. Stir in the brown sugar and honey and stir to dissolve the sugar. Add the lime juice and the spiciness if you so desire. The mixture should be the consistency of a custard or pudding—thick, but not so thick that you can’t stir it. If it’s too thick, add a bit of water. Remove the sauce from the pot and set aside in a small bowl.

Add a splash more oil into the pot and sauté zucchini, broccoli, carrots and tofu over medium high until tofu starts to brown. You’ll be picking up all the remnants of garlic and sauce from the pot and that is definitely not a bad thing. Add about 1/4 cup water to the bottom of the pot, cover, turn flame down to low, and let veggies cook through for about 10 minutes. Turn off the heat. Let cool slightly 5 minutes.

Add the noodles to the veggies and tofu in the pot. Stir in the peanut sauce. The bit of water from the veggies and the moisture from the noodles will help distribute the thick sauce throughout the dish. Once everything has been mixed together, arrange the noodles on a serving platter or in a large bowl, cover, and let chill in the fridge for an hour before serving.

Serves 6-8.

Photo courtesy of Laura Derr

Photo courtesy of Laura Derr


Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.”

Her blog is


Try Laura’s other recipes:
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup

Strawberry Port Ice Cream

Honey Wheat Flatbreads & Eggplant Walnut Dip




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