Soba Noodles with Peanut Sauce

Friday: soba noodles with peanut sauce

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

• 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
  

For the sauce:

• 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

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.

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