Pasta salad was on my mind this morning. Not any pasta salad, Cold Korean Noodle Salad.
The recipe was inspired by the heaps of food in my refrigerator that need to be used before leaving for vacation on Thursday.
After a quick search, I found a great-looking recipe here. I used this for a base and added what I had on hand.
Cold Korean Noodle Salad
1/4 cup vegetable broth
3 tablespoons honey
2 tablespoons organic tahini
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 cloves garlic
8 oz. buckwheat noodles
1 cucumber, de-seeded and cubed
1 red bell pepper, chopped
2 carrots, chopped
1/4 cup fresh peas
1/2 cup chopped green onions
1 block smoked tofu, pressed and cubed
1/4 cup chopped peanuts
1. Cook the noodles according to package instructions then rinse under cold water.
2. Put all dressing ingredients into a blender and blend until smooth and creamy.
3. Toss all prepared vegetables and tofu together. Add the noodles and sauce then toss all together. *
4. Garnish with chopped peanuts and serve immediately
*If you are preparing the salad ahead of time, wait to add the dressing until just before serving.
I ate one delicious portion for lunch today. The rest is coming with me to a BBQ this evening!