Grapefruit Soba Noodle Salad W/spicy Peanut Sauce Recipe

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Grapefruit Soba Noodle Salad w/Spicy Peanut Sauce

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


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

About this Recipe

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