Peanut soba noodle salad
Delight in the fusion of flavors with this refreshing peanut soba noodle salad. Experience the perfect balance of textures and aromas in every bite.
Ingredients:
- 450g soba noodles
- 1 teaspoon sesame oil
- 1/4 cup extra-virgin olive oil
- 1/2 cup natural creamy peanut butter
- 1/2 cup strong brewed black tea (regular or decaf)
- 3 garlic cloves
- 1/2 cup reduced sodium tamari or soy sauce
- 1/4 cup mirin
- 1/4 cup raw apple cider vinegar or rice vinegar
- 3 tablespoons honey
- 1/8 teaspoon red pepper flakes
- 1/2 lime
- 2 cups English or Persian cucumber, thinly sliced
- 140g baby spinach
- 1/2 cup mint leaves, coarsely chopped
- 1/2 cup roasted peanuts
- 3 scallions, thinly sliced
Instructions:
- Prepare the soba noodles in a large pot of salted boiling water following the instructions on the package. Stir occasionally, especially in the beginning, to prevent them from sticking together. Once cooked, drain the noodles, rinse them with cold water, and place them in a large bowl. Mix in 1 teaspoon of sesame oil.
- Meanwhile, blend together olive oil, peanut butter, tea, garlic cloves, tamari or soy sauce, mirin, vinegar, honey, red pepper flakes, and juice from a quarter of a lime until smooth. Taste the sauce and add more lime juice if needed. Pour the sauce over the warm noodles and toss well. The noodles may seem watery at first, but they will absorb the sauce while chilling. Refrigerate the noodles for at least 1 hour, or up to 24 hours.
- Arrange a layer of scallions, cucumbers, spinach, mint, and peanuts on top of the noodles. You can cover the salad and refrigerate it for an additional 4 hours at this stage, or mix it gently with tongs and serve. To take the salad on a picnic, portion it into individual containers, keep them cool in a cooler or backpack, and you are ready to go!
Summary:
- Calories: 3694 kcal
- Fat: 166 g
- Protein: 132 g
- Carbs: 466 g
- Potassium: 4519 mg
- Magnesium: 1053 mg