Prep 30 mins
Cook 10 mins
I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles.
For the sauce
- 4 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 clove garlic, minced
- 1⁄2 tablespoon rice vinegar
- 2 teaspoons sesame oil
- crushed red pepper flakes (to taste)
- 4 ounces cooked soba noodles (or regular spaghetti)
- 1⁄2 red bell pepper, cut in strips
- 1⁄2 cup julienned carrot
- 2 green onions, sliced
- 1⁄2 cup peanuts (I like the Spanish redskins; roasted will do, also)
- Combine sauce ingredients thoroughly.
- Toss cooked soba noodles (or spaghetti) with vegetables.
- Add sauce and combine to coat everything.
- (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.
This is a great recipe! I'm always looking for quick, easy ways to use soba noodles. Good sauce to noodle ratio and nice flavor. The only change I made was to add some blanched broccoli. Perfect for a tasty on the go lunch or quick dinner!
i actually joined just so i could rate this! i love this recipe- although i did substitute rice vinegar for white vinegar (with no noticeable flavor change) and i used 1/2 ginger flavored honey aand 1/2 agave. i used celery, tomatoes, cucumber and pineapple in place of the vegetables you mentioned as well, but the sauce was marvelous! will be making this again soon ^_^
I'd give it 5, but my husband and 2 young boys don't like it that much. My husband says it's too peanut buttery and can't get through it. I've made this recipe quite a few times because I DO like it a lot and I keep scaling back on the p'nut butter hoping to get a better reaction from the hubby. Tonight I halved the p'nut butter amount and sub'd in a little tahini, but it was still a no. I do also love how all this can be done ahead of time. Thanks for sharing.