Garlic & Cashew Noodle Salad

(from bitchincamero.com – oh how I've missed you!)

Another stellar result - I don't think you can go wrong with any of her recipes! Served this at room temp, as it was unseasonably chilly that night, and the leftovers the day after were delish. Refreshing and satisfying. I would up the dressing content next time however, as I had quite a few greens to cover!

For the dressing:
1 tbsp. toasted sesame oil
3 tbsp. shoyu (I used tamari)
3 tbsp. brown rice vinegar (used regular rice vinegar – wait, there’s brown rice vinegar?)
1 bunch garlic chives (I used regular chives)
½ cup fresh mint leaves

For the salad:
8 oz. soba noodles (couldn’t find any, used whole wheat spag)
1 tbsp. toasted sesame oil
2 baby bok choy – washed, stems removed and roughly chopped (I also used a bunch of chiffanade gailan as well)
3 cloves garlic, minced
8 oz. super firm tofu, cubed
½ cup halved cashews

Whisk together the sesame oil, shoyu and rice vinegar in a bowl, then stir in the garlic chives and mint leaves. Set aside.

Cook the soba noodles until just al dente, then remove to a colander. Rinse with cold water to stop the cooking, then drain thoroughly. Set aside.

Set a large skillet over medium-high heat. Once it’s hot, heat the tablespoon of sesame oil, then saute the bok choy and garlic until the garlic just begins to turn golden. Add the tofu and cashews and continue to cook for an additional 5 – 8 minutes or until the tofu begins to brown a bit. Use a spatula to keep moving everything around the skillet so that the tofu doesn’t stick.

Toss the noodles with the dressing and contents of the skillet.