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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles. Ingredients:
4 tablespoons peanut butter |
1 tablespoon soy sauce |
2 tablespoons honey |
2 tablespoons water |
1 clove garlic, minced |
1/2 tablespoon rice vinegar |
2 teaspoons sesame oil |
crushed red pepper flakes (to taste) |
4 ounces cooked soba noodles (or regular spaghetti) |
1/2 red bell pepper, cut in strips |
1/2 cup julienned carrot |
2 green onions, sliced |
1/2 cup peanuts (i like the spanish redskins; roasted will do, also) |
Directions:
1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles (or spaghetti) with vegetables.
3. Add sauce and combine to coat everything.
4. (Since the flavors are so intense, I like my noodles a little on the dry side- you can make this dish more saucy if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.
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