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Soba Peanut Noodles
by Melanie Foster
serves: 6
  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
  2   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
  4   green onions, diagonally sliced thinly
  2/3 cup   seeded (peeled if waxed), chopped cucumber
  1/4 cup   fresh cilantro
  2   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.