One of my old favorites. This is really easy and great for a hot summer night. The only thing to remember about this recipe is that it doesn’t really keep as a leftover (it tends to dry out). It is a good amount for four people so make accordingly. I initially found the recipe in Vegetarian Times.
Soba Noodle Salad with Ginger Peanut Dressing
- 6 oz. low-sodium soba noodles
- ½ cup Peanut Butter
- ¼ cup brown rice vinegar
- 1 Tbs. agave nectar or maple syrup
- 1 Tbs. minced fresh ginger
- 2 tsp. soy sauce (low-sodium works just as well here)
- 1 clove garlic, peeled
- 1 Tbs. lime juice
- 1 tsp. fresh lime zest
- ½ cup chopped cilantro, divided
- 1 cucumber, peeled, seeded, and sliced (1½ cups)
- 1 small red bell pepper, sliced (1 cup)
- 1 large carrot, grated (½ cup)
- 2 Tbs. chopped peanuts, optional
1. Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and ¼ cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary.
3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.
NOTE: Soba noodles are traditionally eaten with chopsticks in Japan. Apparently, it is ok to slurp the noodles nosily as you eat. This is more common with hot noodles in order to cool them as they enter your mouth. These noodles are cool by the time you eat them… but slurp away if you feel the need.