Soba Peanut Noodles
by Melanie Foster
serves: 6
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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: |
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1/2 cup |
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rice vinegar |
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2 |
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cloves garlic, minced |
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2 tbsp |
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minced fresh ginger |
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1/4 cup |
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natural peanut butter, or regular |
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2 Tbsp |
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honey |
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2 tsp |
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Braggs Liquid Aminos |
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1/2 tsp |
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crushed red pepper flakes |
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1/2 tsp |
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dark sesame oil |
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1 pkg |
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soba (buckwheat) noodles, 12-16 oz |
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2 Tbsp light olive oil |
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1/2 cup |
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red bell pepper, sliced thinly |
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1/2 cup |
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green bell pepper, sliced thinly |
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1/2 cup |
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carrot, cut into matchsticks or grated |
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4 |
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green onions, diagonally sliced thinly |
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2/3 cup |
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seeded (peeled if waxed), chopped cucumber |
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1/4 cup |
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fresh cilantro |
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2 |
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cooked chicken breasts, sliced thinly, optional |
Directions: |
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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.
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