A change in dinner plans

Soba
Jessica is home and we had a family dinner this week.  Much more important than the events we were supposed to attend that evening.  Cancelled everything and hunkered down with the fam, well at least for the dinner. Good news is dinner was not made by me this evening. 

This was a nice change from our regularly stationed meals.  Soba Noodles with veggies, tofu and a spicy peanut sauce. 

One bunch of asparagus, peeled and cut into 1" slices

18 ounces of soba noodles

One bunch of thinly sliced scallions

1/2 cup peanuts

12 ounces firm tofu cut into cubes

3/4 cup creamy peanut butter

1/4 cup brown rice vinegar

drizzle of toasted sesame oil

1/4 cup hot water

pinch of red pepper flakes

one whole chicken breast, pounded. 

Add the soba noodles to salted boiling water, just as they are done, toss in the asaparagus for less than a minute and drain.  Run this over cold water immediately to stop everything from cooking.

Mix together the peanut butter, brown rice vinegar, toasted sesame oil, red pepper flakes and a pinch of kosher salt.  Slowly add in the hot water while whisking until the dressing becomes smooth.  If you need more water, that is fine but don't over do it.  The mixture should still be relatively thick like a yogurt.

If you want, you can warm the tofu cubes in pan that is coated with vegetable oil before adding to the mix. 

Poach the chicken breast in chicken broth in a small pan.  When done, remove and slice into thin pieces. 

Toss everything together and serve at room temperature. 

Shrooms
On the side are sliced mushrooms cooked with ponzu sauce in a frying pan.  Quite good. 

A nice change.  Recipe came from 101 Cookbooks.