One of my favorite, simple, go-to dinners are noodles with peanut sauce. In fact, I’ve already made a post about it, here: Spicy Peanut Sauce – It’s What’s For Dinner
After my Seaweed Fiasco a couple of days ago, I went in search of a way to repurpose the incredible, flavorful sesame ginger vinaigrette I had made. My intention was to sweeten it up, and make a cool soba noodle salad… but then a voice in my head came to me, in a whisper, and it said: peanut butter.
Huh. That voice knows me well.
And so, a new sweet and spicy peanut sauce was born. Enter, the most addictive plate of food dished up in under thirty minutes. Sorry Rachel Ray – step aside. It’s time for Spicy Peanut Soba Noodles to take the stage.
Soba, or buckwheat, noodles are a traditional Japanese pasta. With a delicate brown hue and a sweet, almost nutty, flavor, they stand out among the many other pasta types. They are often served chilled, in the summer, or in hot soup in the winter – but I find them fitting for nearly any noodle application.
If you’d like to leave out the peanut butter, you’ll be left with an intense dressing. Thin it with 4-5 TBSP safflower or peanut oil, throw in some toasted sesame seeds, and you’re well on your way to yet another delicious meal!
Spicy Peanut Soba Noodles
Serves 4 – vegetarian, and easily made vegan
In a pan over medium heat, add the toasted sesame oil, garlic, and ginger. If using snap peas or other vegetables, add them to the pan. Saute for 1-2 minutes, or until the garlic is golden and veggies are bright green. Add the rest of the sauce ingredients, stir until smooth, and thin with water to desired consistency.
In a large pot, bring water to a boil. Cook soba noodles according to package directions (usually about three minutes) or until al-dente. Drain, and add to the pan with the sauce and vegetables. Toss to combine. Garnish with roasted peanuts and fresh chives.