Fresh cucumber, orange bell pepper, and green onion with buckwheat soba noodles and tofu. The sauce, as with any Asian peanut sauce, does have a lot of ingredients, but we already have the sesame oil, rice vinegar, and those types of ingredients. The sauce is made in the blender, and it was my first time using fresh ginger and garlic to cook with, and after seeing how easy and healthy it is, I will use it more often. The original recipe is here, but I made some changes. Most obviously, I used wheat noodles instead of white ones. I also found the sauce too thick so I added more water (and it was still thick after that), and a little too salty so I added extra honey. I also heated up the tofu in a small frying pan in some oil before adding it to the dish, I think it makes it taste much better after being slightly stir fried as opposed to straight out of the package.
I started this recipe late as the sun was going down. By the time I was done with this recipe, there was no sun out and the kitchen is not well lit for digital macro photography, resulting in a blurry final image. The cut veggies were photographed when it was still a light outside and the window shades open, and the noodles were photographed using only my kitchen lights... what a difference a little sunlight makes in photography! Also, my standard 5+ year old digital camera isn't the best, but it's all I have to work with.
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