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 peanut sauce is tasty served over steamed fresh vegetables or a green salad too. Yum!
Makes 2 to 4 servings
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
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.