COLD BUCKWHEAT NOODLE SALAD

COLD BUCKWHEAT NOODLE SALAD image

Yield 8

Number Of Ingredients 13

1 package buckwheat noodles
2 cucumbers, seeded and sliced
4 scallion/green onion stalks, sliced thin
1/4 cup cilantro washed whole leaves
1 package Firm Tofu
Sauce Ingredients
4 cloves garlic
2 tablespoons of fresh ginger coarsely chopped
6 tablespoons rice wine vinegar
4 tablespoons tamari (or soy sauce)
4 teaspoons sesame oil
2 tablespoons vegetable oil
2 teaspoons hot chili oil

Steps:

Bring one gallon water in a large pot to a boil and add noodles. Add one cup cold water and bring to another boil. Once the water boils, turn off the burner, let sit 5 minutes and then drain running cold water over the noodles to cool off quickly and prevent further cooking. Keep running cold water over the noodles until they are cold. Transfer the noodles to a large bowl and add cucumbers, scallions and cilantro. Prepare sauce as follows: In a food processor, combine first 4 ingredients of the sauce and blend until mixture is well mixed and almost smooth. Transfer to a jar/container with lid. Add the remaining ingredients and shake until well mixed. Add to above noodle mixture and toss and place portions on plates. Cut tofu in one inch squares and fry in a non-stick pan with 2 tablespoons of each: vegetable oil and sesame oil. Serve tofu hot atop the cold buckwheat noodle salad on individual plates. For non-tofu eaters, think of substituting large jumbo prawns.