Peanut Butter Soy Milk Cold Noodles
Translated from Chinese, the language of the video.
夠維根Go Vegan cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
These rich yet refreshing cold noodles combine soba with peanut butter, miso, and unsweetened soy milk. Pan-fried tofu sheets add plant-based protein, while summer vegetables and white sesame seeds provide a fresh garnish. Chilling the noodles gives them a pleasantly chewy texture, while the creamy sauce is fragrant and appetizing.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 35 g
- 50 g
- 15 g
- 5 g
- 150 g
- 150 g
- 100 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 910 g before cooking, which is about 455 g per serving.
Steps
Bring a pot of water to a boil. Add the soba and cook according to the package instructions until tender but still pleasantly chewy.
Drain the cooked soba and immediately transfer it to ice water to chill, then drain well. Chilling gives the noodles a chewier texture.
Place the miso, peanut butter, soy sauce, sesame oil, and approximately 150 ml water in a small saucepan. Stir briefly to combine.
Heat the sauce over low heat, stirring continuously, until the miso and peanut butter have completely dissolved and the sauce is smooth and uniform. Do not use high heat, as the sauce may stick to the pan or separate.
Add the unsweetened soy milk to the peanut miso sauce and stir until fully incorporated and warmed through. Do not bring the sauce to a boil, as vigorous boiling may cause the soy milk to separate.
Pan-fry the tofu sheets until golden brown on both sides. Remove and cut into bite-sized pieces.
Slice or julienne the cucumber, tomato, or other refreshing summer vegetables, and set aside.
Place the chilled and drained soba in a bowl and pour over the peanut butter soy milk sauce.
Arrange the pan-fried tofu and prepared vegetables on top, then sprinkle with white sesame seeds. Mix thoroughly before eating so the noodles are evenly coated with the sauce.
Notes
The original video does not clearly provide complete quantities for the soba, soy sauce, sesame oil, soy milk, tofu sheets, or toppings, so some amounts are estimated for two servings. Adjust the water, soy milk, and soy sauce according to the desired sauce consistency and saltiness. Refrigerate and consume promptly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 702
- Protein
- 36 g
- Carbs
- 90 g
- Fat
- 26 g
- Fiber
- 12 g
Where the calories come from
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