1

ABOUT THE RECIPE:

In this authentic tasting cold noodle dish, a creamy peanut butter sauce makes a wonderful addition to cooked soba noodles. Not a fan of soba? You can use whole-wheat linguini, your favorite gluten-free pasta, or even plain old spaghetti. (BONUS: the sauce is tasty served over steamed fresh vegetables or a green salad too.) YUM!

Makes 2 to 4 servings

2

INGREDIENTS:

SAUCE
3 tablespoons water, plus more as needed
2 heaping tablespoons peanut butter (creamy or chunky)
2 small cloves garlic, minced

1⁄4 teaspoon sea salt

1⁄4 teaspoon chili powder

1⁄8 teaspoon cayenne pepper

NOODLES and GARNISH
6-ounces cooked and partially cooled soba noodles (use wheat-free, gluten-free soba if needed)
½ cucumber, peeled, seeded, and thinly sliced
Several cherry or grape tomatoes, cut in half
1 to 2 scallions (green and white parts) thinly sliced

3

INSTRUCTIONS:

Put all of the SAUCE ingredients into a large bowl. Whisk briskly until fully combined. Add more water, 1 tablespoon at a time, if a thinner sauce is desired.

Add the soba noodles to the peanut butter mixture. Toss gently until noodles are thoroughly coated. Garnish the noodles with the cucumber and tomatoes, then sprinkle the scallions over the top.

Serve warm, or cover tightly, refrigerate and serve cold.

Ingredients

Directions

1

ABOUT THE RECIPE:

In this authentic tasting cold noodle dish, a creamy peanut butter sauce makes a wonderful addition to cooked soba noodles. Not a fan of soba? You can use whole-wheat linguini, your favorite gluten-free pasta, or even plain old spaghetti. (BONUS: the sauce is tasty served over steamed fresh vegetables or a green salad too.) YUM!

Makes 2 to 4 servings

2

INGREDIENTS:

SAUCE
3 tablespoons water, plus more as needed
2 heaping tablespoons peanut butter (creamy or chunky)
2 small cloves garlic, minced

1⁄4 teaspoon sea salt

1⁄4 teaspoon chili powder

1⁄8 teaspoon cayenne pepper

NOODLES and GARNISH
6-ounces cooked and partially cooled soba noodles (use wheat-free, gluten-free soba if needed)
½ cucumber, peeled, seeded, and thinly sliced
Several cherry or grape tomatoes, cut in half
1 to 2 scallions (green and white parts) thinly sliced

3

INSTRUCTIONS:

Put all of the SAUCE ingredients into a large bowl. Whisk briskly until fully combined. Add more water, 1 tablespoon at a time, if a thinner sauce is desired.

Add the soba noodles to the peanut butter mixture. Toss gently until noodles are thoroughly coated. Garnish the noodles with the cucumber and tomatoes, then sprinkle the scallions over the top.

Serve warm, or cover tightly, refrigerate and serve cold.

Laura’s Peanut Noodles
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE
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