Sesame Peanut Noodles

2016 Future Chef Food Fight Contest Winner
Jo & Cate Samuels

Ingredients
For Peanut Dressing:
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped, peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For Noodles:
3/4 lb. dried soba noodles (dried linguine, fini or spaghetti will work)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8 inch thick strips
1 yellow bell pepper, cut into 1/8 inch thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons seame seeds, toasted
Directions
Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.