Enjoy these peanut soba noodles on their own, topped with shredded chicken, or tossed with crunchy veggies for an Asian-slaw. At cooking class last Friday (Cancer Support Community), we discovered that they share the plate quite nicely with “Chinese” Chicken Salad. More rich than my usual Peanut Sauce, sweetened with dates and miso, this one is inspired by Kate of Cookie + Kate, and her lovely post: “Peanut Sesame Slaw with Soba Noodles“.
Soba are Janapense noodles made from buckwheat flour, so read ingredient labels to find 100% buckwheat; some brands are made with a blend of wheat and buckwheat, which takes away their natural gluten-free-ness, if you care about that kind of thing.
- 1 pkg. Soba noodles ( 8 - 12 oz.), cooked per package directions (look for 100% buckwheat)
- 1/3 cup creamy peanut butter (best: a natural brand without added preservatives and sweeteners)
- 3 Tbsp. rice vinegar
- 3 Tbsp. toasted sesame oil
- 3 Tbsp. soy sauce or tamari
- 2 Tbsp. honey or agave nectar
- 1 Tbsp. fresh ginger, grated
- 1 clove garlic, finely minced
- Whisk all ingredients together in bowl. Toss with cooked soba noodles.
- Garnish with any of the following: green onions, sliced snap peas, micro greens, lime juice, Siracha chili sauce.