This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you’ll be having seconds!
Ingredients
- 2 (8 ounce) packages soba noodles
- 1 ½ tablespoons canola oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger root
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 4 scallions, diced, divided
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon sesame oil
- 2 teaspoons sriracha hot sauce
- 2 teaspoons brown sugar, or to taste
- 1 cucumber, sliced
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Directions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
Step 2
Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
Step 3
Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.
Cook’s Note:
If you use a microwave-safe bowl when making the sauce, before whisking, heat the mixture in a microwave on low setting for 25 seconds to soften the peanut butter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 586 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 11% |
Sodium1734mg | 75% |
Total Carbohydrate102g | 37% |
Dietary Fiber3g | 12% |
Total Sugars8g | |
Protein21g | |
Vitamin C48mg | 240% |
Calcium111mg | 9% |
Iron5mg | 26% |
Potassium681mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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