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Soba Peanut Noodles by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Soba noodles have very similar texture to regular pasta and the sauce is excellent, my favorite peanut sauce. Great mix of textures. This may seem like a lot of ingredients but if you cook a lot of Asian food you'll probably already have the sauce items and adjust the veggies to your favorites or to what you have on hand.

Ingredients:

1/2 cup

rice vinegar

cloves garlic, minced

2 tbsp

minced fresh ginger

1/4 cup

natural peanut butter, or regular

2 Tbsp

honey

2 tsp

Braggs Liquid Aminos

1/2 tsp

crushed red pepper flakes

1/2 tsp

dark sesame oil

1 pkg

soba (buckwheat) noodles, 12-16 oz

2 Tbsp light olive oil

1/2 cup

red bell pepper, sliced thinly

1/2 cup

green bell pepper, sliced thinly

1/2 cup

carrot, cut into matchsticks or grated

green onions, diagonally sliced thinly

2/3 cup

seeded (peeled if waxed), chopped cucumber

1/4 cup

fresh cilantro

cooked chicken breasts, sliced thinly, optional

Directions:

Cook the soba noodles according to package directions. Rinse the cooked noodles under cold water and let drain well. In a large bowl combine the rice vinegar, garlic, ginger, peanut butter, honey, Braggs, pepper flakes and sesame oil for the sauce and whisk until combined. Heat a large skillet over med-high heat and add the oil and onions, stir-fry until they are translucent, about 2 minutes, but do not allow to brown. Add the carrots and peppers and cook another 2 minutes. Scoop the veggies into the bowl with the sauce, add the noodles, spinach and green onions and toss well. Return to the pan to heat through or serve at room temperature or cold. Garnish with cucumber and cilantro before serving.

Categories:

Ethnic Foods
Pasta/Rice/Potatoes
Uses up Left-overs