Even though the weather is slowly getting warmer, cravings for a delicious bowl of pasta don't necessarily go away. Here's a solution: cold noodles! This dish is refreshing and crisp, while still having the comforting, hearty feel of pasta. The peanut-y sauce is creamy and rich, while the fresh veggies provide a cooling crunch. Enjoy!
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- 1 pound soba noodles
- 1 teaspoon garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoon toasted sesame oil
- 1 1/2 tablespoon creamy peanut butter
- 1 teaspoon fresh grated ginger
- 2 tablespoons brown sugar
- Chile sauce, to taste
- 1/2 red bell pepper, seeded and julienned
- 1/2 orange bell pepper, seeded and julienned
- 1/2 cucumber, julienned
- 4 scallions, chopped
- 2 tablespoons sesame seeds, toasted
- 1/4 cup peanuts, roughly chopped
In a large pot of boiling water, cook the soba noodles according to package directions. Drain and rinse under cold water to cool. Set aside.
In a medium bowl, combine garlic, soy sauce, vinegar, sesame oil, peanut butter, ginger, brown sugar, and chile sauce. Whisk well to combine. Adjust spice level and seasoning to taste.
In a large bowl, combine the noodles, remaining ingredients, and the sauce. Mix well until everything is coated in the sauce. Serve at room temperature or chilled.