Udon Noodles and Vegetables
Adapted from the "Moosewood Restaurant Cooks at Home," by Moosewood Collective
8 ounces udon noodles (can substitute with linguine)
2/3 cup chopped scallions
1 cucumber, peeled, seeded and diced
1 cake (about 6 ounces) Tofu-Kan, or five-spice tofu; also called "soy cheese" (available at
1 small carrot, grated
1 bunch kale, finely chopped
1/4 cup peanut butter
1/6 cup rice vinegar (can substitute cider vinegar)
1/4 cup soy sauce
1/3 cup warm water
1/3 cup dark sesame oil
2 garlic cloves, minced or pressed
1 small fresh chili, minced
1/2 teaspoon five-spice powder (can substitute with ground fennel)
1/4 cup chopped fresh basil
Bring large covered pot of water to boil. While water heats, combine sauce ingredients and mix until smooth, using a whisk or food processor. Set aside.
Cook noodles in boiling water, uncovered, until tender but firm to the bite (al dente). Drain, rinse under cold water and drain again.
In large bowl, toss noodles with sauce, scallions, cucumber, tofu, carrot and kale. Serve at once or refrigerate. Serves 4.