Soba Noodle Vegetable Salad

This spicy Asian vegetable salad with soba nooodles is a wonderful light lunch or supper with the added bonus of nutritious ingredients, and it can be ready to eat in less than 20 minutes.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  red pepper, cut into thin julienned strips
• 1  yellow pepper, cut into thin julienned strips
• 1  small  handful snow peas, cut into thin julienned strips
• 1  large carrot, coarsely grated
• 1 1⁄2 cups  diced pineapple (about 1/3 fresh pineapple)
• 2  green onions, thinly sliced
• 1⁄4 cup  smooth peanut butter, room temperature
• 1 1⁄2 tablespoons  rice wine vinegar
• 1  tablespoon lime juice
• 1  tablespoon low sodium soy sauce
• 1  tablespoon fresh ginger, finely minced
• 2  teaspoons  sesame oil
• 1⁄2-1  teaspoon  chinese  chili-garlic sauce
• 8  ounces  soba noodles
• 1⁄2 cup of fresh mint, shredded or 1⁄2 cup  coriander, chopped
• 1⁄4 cup peanuts, unsalted

Directions

1. Bring a large pot of water to a boil.
2. Meanwhile, prepare vegetables and pineapple and place in a large bowl.
3. In a food processor, whirl peanut butter, vinegar, lime juice, soy sauce, ginger, sesame oil, 1/2 teaspoons chili garlic sauce.
4. Turn into a bowl. Whisk in 3-5 tablespoons water to make a thick dressing.
5. Add soba noodles to boiling water. Cook according to package directions until al dente. Drain and rinse under cold running water until no longer hot.
6. Drain very well, and pat dry. place in bowl with vegetable mixture. Toss with dressing and mint. Mix to combine. For a spicier salad, add remaining chili sauce. Sprinkle each serving with peanuts and a wedge of lime for squeezing over the top.