- 1 8-oz package soba noodles
Cold Soba Noodles with a Peanut Sauce
(Serves 2)
Prepare enough vegetables so that you have about ¼ cup of each vegetable for each serving. I used:
- Broccoli, cut into small flowerets and lightly steamed for about 2 minutes, then chilled
- Edamame, shelled and steamed for about 4 minutes, chilled
- Carrots, julienned
- Red bell pepper, julienned
- Snow peas, cut thinly on the bias, horizontally
- Red cabbage, cut into thin 1-inch slivers
For the peanut sauce, whisk together in a bowl:
- ½ cup peanut butter
- ¼ cup sesame oil
- 2 Tb freshly grated ginger
- 1 clove freshly crushed garlic
- 3 Tb soy sauce
- 3 Tb chili crisp condiment
- Juice of 2 limes
Next whisk in just enough warm water to thin the sauce slightly.
Cook the soba noodles according to package directions; drain, and briefly rinse under cold running water to chill them.
Toss the soba noodles with the peanut sauce to coat them evenly. Divide the noodles into two serving bowls and arrange your assorted vegetables on top. Alternately, you can just toss the vegetables along with the pasta and serve it as a combined dish.
