Recipe by EdsGirlAngie
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.
Top Review by lizalouise
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!
For the sauce
- 59.16 ml peanut butter
- 14.79 ml soy sauce
- 29.58 ml honey
- 29.58 ml water
- 1 clove garlic, minced
- 7.39 ml rice vinegar
- 9.85 ml sesame oil
- crushed red pepper flakes (to taste)
- 113.39 g cooked soba noodles (or regular spaghetti)
- 1 red bell pepper, cut in strips
- 118.29 ml julienned carrot
- 2 green onions, sliced
- 118.29 ml peanuts (I like the Spanish redskins; roasted will do, also)
Directions See How It's Made
- 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.