I think many people have a version of this recipe. It wins on pretty much all counts for me: a little sweet, a little salty, easy to make, contains whole grains, can be modified endlessly, plus it is good both warm and cold. The original recipe came from a magazine article; in the many many years since I first encountered it, I have altered the original recipe somewhat. I also make it slightly differently every time.
Soba Noodles with Peanut Sauce
For the sauce:
- 8 oz package soba noodles
- 8 oz package frozen sugar snap peas or a similar amount of fresh snap peas, strings removed
- 1 small red pepper, thinly sliced
- 1/2 C chopped green onions
- 1-2 handfuls fresh herbs (basil, mint, Thai basil, or a combination of some or all of those herbs), chopped
Make the sauce: combine all sauce ingredients excpet the peanut butter in a small saucepan over medium-high heat. Bring to a boil and remove from heat. Whisk in the peanut butter and set aside.
- 1/4 C + 2 Tbsp lemon or lime juice (or a combination of half lime & half lemon)
- 1/3 C brown sugar
- 1/4 C soy sauce
- 1-2 tsp crushed red pepper flakes
- 2-3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 C creamy peanut butter
Cook soba noodles as directed. Two minutes before noodles are done, add the snap peas and boil until noodles are just cooked. Drain the noodles and peas; transfer to a large serving bowl. Add bell pepper, green onions, and herbs.
Pour sauce over noodles and toss to coat them. Serve warm or cold.serves 4