Cold Peanut Soba Noodles

EdsGirlAngie's Note:

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.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

For the sauce

• 4 tablespoons peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 1 clove garlic , minced
• ½ tablespoon rice vinegar
• 2 teaspoons sesame oil
• crushed red pepper flakes (to taste)
• 4 ounces cooked soba noodles (or regular spaghetti)
• ½ red bell pepper , cut in strips
• ½ cup julienned carrot
• 2 green onions , sliced
• ½ cup peanuts (I like the Spanish redskins; roasted will do, also)

Directions:

1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles (or spaghetti) with vegetables.
3. Add sauce and combine to coat everything.
4. (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.

Reviews

[Smacky]

Excellent simple noodle dish, I made it up to take to work for lunch and it was great!

[Chef #1143863]

My family loves this recipe and I now make it regularly. It tastes best at room temp but stores well in the fridge and eaten cold is delicious too! A nice change for a side dish. I usually serve it along side an Asian Chicken or Beef entree.