Sesame soba noodle salad
Delight in the flavors of Sesame Soba Noodle Salad. Enjoy the perfect blend of sesame, soba noodles, and garden-fresh veggies in this culinary delight.
Ingredients:
- 1/3 cup plus 2 tablespoons creamy no-added-sugar dark roasted peanut butter, preferably organic
- 3/4 cup unsweetened freshly brewed green tea or low-sodium vegetable broth, chilled
- 3 tablespoon soy sauce
- 1/4 cup brown-rice vinegar
- 1/2 teaspoon red chile pepper flakes or sriracha, to taste
- 1 tablespoon agave nectar or honey
- 2 teaspoon unrefined sesame oil
- 1 tablespoon grated ginger
- 340g dry buckwheat, spelt, or kamut soba noodles
- 2 large red bell peppers, sliced very thinly into long strips*
- 1 kirby cucumber, sliced thinly into coins, or 1 cup thinly sliced english cucumber
- 2 scallions, green and white parts, sliced very thinly on a bias
- 2 teaspoon roasted or pan-toasted black or white sesame seeds
- 2 tablespoon roughly chopped cilantro
Instructions:
- Mix together the peanut butter, tea, soy sauce, vinegar, red pepper flakes, honey, sesame oil, and ginger in a small saucepan and stir until well combined. Heat over medium heat, stirring continuously until the sauce is creamy, slightly thick, and starts bubbling, for approximately 5 minutes. Transfer the sauce to a spacious bowl and set it aside.**
- Boil a large pot of water. Add the noodles and bell peppers. Cook until they are cooked but still slightly firm to the bite, around 4 minutes, or as per the instructions on the noodle package. Drain, rinse under cold water until they cool down, and drain thoroughly. Combine the noodles and bell peppers with the sauce in the large bowl, together with the cucumber and scallions. Mix everything well.
- If preferred, move the mixture to a serving dish. Sprinkle with sesame seeds and cilantro. Serve at room temperature or chilled.
Summary:
- Calories: 2204 kcal
- Fat: 77 g
- Protein: 86 g
- Carbs: 334 g
- Potassium: 3017 mg
- Magnesium: 668 mg