Peanut Butter Soy Milk Cold Noodles

Ingredients

• 2 份 Soba noodles (Cook according to the package instructions; approximately 200 g dried noodles)
• 2 tbsp Miso
• 3 tbsp Unsweetened crunchy peanut butter (The original recipe specifically uses crunchy peanut butter with no added sugar)
• 1 tbsp Soy sauce (The original recipe only mentions adding soy sauce; adjust the amount to taste)
• 1 tsp Sesame oil (The original recipe only mentions adding sesame oil; adjust the amount to taste)
• 150 ml Water (For preparing the peanut miso sauce)
• 150 ml Unsweetened soy milk (Added to the sauce; the original recipe does not specify the exact amount, so approximately 150 ml is used)
• 2 個 Tofu sheets (Pan-fry until fragrant, then slice; size not specified, approximately 100 g)
• 200 g Summer vegetables (Slice or julienne; the original recipe does not specify the type, so refreshing vegetables such as cucumber or tomato may be used)
• 1 tbsp White sesame seeds (Sprinkle over the finished cold noodles)
• Ice cubes (For chilling the cooked noodles; use enough to cool them thoroughly)

Steps

1. 1

   Bring a pot of water to a boil. Add the soba and cook according to the package instructions until tender but still pleasantly chewy.

2. 2

   Drain the cooked soba and immediately transfer it to ice water to chill, then drain well. Chilling gives the noodles a chewier texture.

3. 3

   Place the miso, peanut butter, soy sauce, sesame oil, and approximately 150 ml water in a small saucepan. Stir briefly to combine.

4. 4

   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.

5. 5

   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.

6. 6

   Pan-fry the tofu sheets until golden brown on both sides. Remove and cut into bite-sized pieces.

7. 7

   Slice or julienne the cucumber, tomato, or other refreshing summer vegetables, and set aside.

8. 8

   Place the chilled and drained soba in a bowl and pour over the peanut butter soy milk sauce.

9. 9

   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 per serving

• Main dish
• Vegetarian
• Vegan
• High-protein
• Cold noodles
• No-bake
• Summer
• Refreshing