Soba Noodles in Peanut sauce
- 2 large zucchini
- 2 large carrots
- 115 grams (4 ounces) soba noodles
- ½ tablespoon sesame oil
- 1 red bell pepper, thinly sliced
For the peanut sauce:
- 60 ml (1/4 cup) warm water
- 60 grams (1/4 cup) creamy peanut butter
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons Siracha sauce (more to taste)
- 2 tablespoons honey or agave
- 1½ tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
- To garnish:
- sesame seeds
- 30 grams (1/4 cup) roasted peanuts, roughly chopped
- a handful of cilantro, finely chopped
- Wash the zucchini and carrots. Use a spiral slicer or a julienne peeler to slice them into noodles.
- Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package instructions, 5 or 6 minutes. Drain and run the noodles under cool water to stop the cooking process then drizzle with ½ tablespoon of sesame oil and toss.
- In a small mixing bowl, combine the peanut sauce ingredients and whisk vigorously until smooth.
- Return the noodles to the same large pot, add the sauce, carrots, zucchini, red bell pepper, and toss until combined.
- Garnish with sesame seeds, cilantro and peanuts and serve.
- Enjoy these tasty peanut soba noodles!