I know there are hundreds of peanut sauce noodle salads out there, but I found this one recently and I am sorry to say I can’t remember where and made it tonight for dinner and I think it is over the top delicious. I grilled a piece of chicken for my husband so he wouldn’t starve and changed the recipe up a bit for allergy reasons.
8 oz. pkg. soba (buckwheat) noodles, (if you are using gf, I just watched this video and haven’t tried it but it makes good sense)
6-8 oz. sugar snap peas, broccoli, or other vegetables
3 T. dark sesame oil
2 cloves garlic, minced
2 T. ginger, grated
1/4 cup rice vinegar
1/4 cup soy or tamari sauce
1/4 cup honey
2 tsp. mirin
1 tsp. hot chili oil, sriracha or cayenne pepper
1/2 cup creamy peanut butter ( I used almond butter)
1/4 cup water to thin sauce ( I didn’t need any)
roasted peanuts for garnish ( I used toasted chopped cashews)
chopped green onions for garnish
In a pan over medium heat, add the sesame oil, garlic and ginger. If using the snap peas or other vegetables, add them to the pan and saute for 1 to 2 minutes or until the garlic is golden and the vegetables are bright green. Remove from pan and set aside leaving the oil, garlic and ginger in the pan. Add the rest of the sauce ingredients and stir until smooth. Thin with water if necessary.
In a large pot, bring water to a boil and add noodles. Cook according to package directions. Drain and add to the pan with the sauce. Mix in vegetables. Toss to combine. Garnish with nuts and scallions.