Drain the noodles well before coating with sauce.

　　

Ingredients

serves 8

　　1 tablespoon coarse salt

　　1 8-ounce package soba or other thin wheat noodles

　　Coconut Peanut Sauce (recipe follows)

　　1/4 cup soy sauce

　　1/4 cup mirin

　　2 tablespoons grated fresh ginger

　　2 12.3-ounce packages firm silken tofu

　　12 radishes, sliced paper thin

　　8 ounces jícama, peeled, cut into 1-inch-long matchsticks

　　1 3 1/2-ounce package pea shoots or sprouts

　　

Coconut Peanut Sauce

1/4 cup coconut milk, well shaken

　　2 tablespoons peanut butter

　　1 tablespoon soy sauce

　　1 tablespoon mirin

　　1 (1/2 inch) piece fresh ginger, peeled, roughly chopped

　　1 1/2 teaspoons brown sugar

　　(makes about 1/2 cup)

　　

Step 1

Bring a large pot of water to a boil, and add salt. Add the soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer the noodles to a large bowl; add the peanut sauce to coat.

　　

Step 2

Combine the soy sauce, mirin, and ginger in a bowl. Cut the tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide the noodles among the plates; top with radishes, jícama, and pea shoots.

　　

Coconut Peanut Sauce

Step 3

Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.