Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 586
- Carbohydrate: 102g
- Fat: 15g
- Fiber: 3g
- Protein: 21g
- Sugar: 8g
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