Grapefruit Soba Noodle Salad w/Spicy Peanut Sauce

Grapefruit Soba Noodle Salad W/spicy Peanut Sauce

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Cathy Gillespie


If peanut allergies are an issue, use almond butter instead. This has such a mixture of flavors!


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Stove Top



  • 1/4 c
    rice vinegar
  • 2 Tbsp
    smooth peanut butter
  • 1 Tbsp
    soy sauce
  • 2 tsp
    agave nectar
  • 2 tsp
    sesame oil
  • 1 tsp
    chili oil
  • 1 clove
    garlic, minced

  • 1 small
    red pepper, thinly sliced
  • 5
    radishes, thinly sliced
  • 5
    green onions, sliced
  • 6 oz
    snow peas
  • 8 oz
    buckwheat soba noodles
  • 2 tsp
    canola oil
  • 8 oz
    tofu, cut into 4 slices
  • 3
    grapefruit, peeled removing all pith, cut into bite-size pieces
  • 1/4 c
    cilantro, chopped
  • 1 Tbsp
    black sesame seeds, opt

How to Make Grapefruit Soba Noodle Salad w/Spicy Peanut Sauce


  1. Make peanut sauce: Puree vinegar, peanut butter, soy sauce, agave nectar, sesame and chili oil with the garlic until smooth. Set aside.
  2. Bring a large pot of water to boil; add snow peas and cook 2 minutes. Transfer the peas with a slotted spoon to a bowl of ice water; drain; set aside.
  3. Return the pot of water to a boil and cook noodles according to package directions; drain, rinse under cold water. Drain again; set aside.
  4. Toss together in a large bowl the bell pepper, radishes, green onions and snow peas.
  5. Heat oil in a skillet over med-hi heat. Add tofu and cook 1 minute per side, or until lightly browned.
  6. Toss tofu, grapefruit and noodles in with the vegetables. Drizzle with peanut sauce and sprinkle with cilantro and sesame seeds.

Printable Recipe Card

About Grapefruit Soba Noodle Salad w/Spicy Peanut Sauce

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian

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