Fridge Foraging: Crunchy Soba Noodle Bowl with Spicy Peanut Sauce
I am not sure what to call this - it is a salad or a noodle dish? Whatever it is, it is a delicious creation in this week's fridge foraging. The peanut sauce is the clear winner with so much flavor, it would work well with just about any salad or asian inspired noodle bowl.
Couple notes on the recipe - first if you can't find soba, you can replace with udon noodles, rice noodles or even whole wheat spaghetti. I know a lot of people have peanut allergies so if that is the case, swap in the the peanut butter for cashew butter or top with toasted cashews instead of peanuts.
Soba Noodles with Peanut Sauce
- 2 Tbs. vegetable or grapeseed oil
- 2 cloves garlic, minced
- 1 Tbs. fresh ginger, grated
- 1/2 cup peanut butter
- 3/4 cup water
- 1/4 cup soy sauce
- 1/4 cup lime juice or rice wine vinegar
- 1 Tbs. honey (or more to taste - also depends on if your peanut butter has sugar in it)
- 2 Tbs. sesame oil
- 1 tsp. gochujang (or your favorite hot sauce)
- 1 package soba noodles
- Assorted crunchy vegetables like cabbage, red bell pepper, radish, greens and fresh herbs
- Top with chopped unsalted roasted peanuts
In a medium saute pan over medium low heat warm the grapeseed oil. Add the garlic and ginger and saute for about 30 seconds. Add the peanut butter, water, soy sauce, lime juice, honey, sesame oil and gochujang (if using). Continue cooking the peanut sauce over low heat, whisking occasionally until the peanut sauce is smooth. (Peanut sauce will look broken at the beginning but keep whisking and it will come together.) Set aside.
Cook the soba noodles according to the packaging instructions. Drain and carefully rinse with cold water.
Assemble the bowl by tossing the soba noodles with a large spoonful of the peanut sauce. Fold in vegetables, top with mint and more peanut sauce then serve warm or at room temperature.