Garlic, ginger, soy sauce, sesame oil and rice vinegar are the building blocks of many Asian specialties. These noodles are a cinch to make and way faster than waiting for take-out. The ingredient list may seem long, but it’s mostly pantry staples. Use any veggie you have on hand – broccoli, green beans, carrots – go wild!
Make extra dressing and use as a dip for chicken or tofu satay. I love these noodles hot or cold!
1/2 pound buckwheat soba noodles or whole wheat spaghetti
2 T. smooth peanut butter
3 T. rice vinegar
1 T. honey
2 T. low-sodium soy sauce
1/2 T. toasted sesame oil
2 teaspoons crushed red pepper OR a few drops of Siracha (my favorite)
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 large garlic clove
1 red bell pepper, thinly sliced (or other veggie)
1/2 cup coarsely chopped cilantro leaves and tender stems
2-3 scallions, thinly sliced
2 T. sesame seeds, toasted (for garnish)
In a pot of boiling salted water, cook the soba or spaghetti until tender. Drain and rinse under cold water until cooled.
In a blender, puree the peanut butter, rice vinegar, honey, soy sauce, sesame oil, crushed red pepper or Siracha, lime juice, ginger and garlic. Add a few tablespoons of water until it reaches a smooth consistency.
Transfer the peanut dressing to a bowl and toss with the noodles, sliced red pepper, scallions and cilantro.
For warm noodles, gently heat peanut sauce in a large skillet and add noodles until warmed.
Garnish with cilantro and sprinkle with sesame seeds. Serve with lime wedges.
Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.