Cold Vegan Soba Noodles With Peanut Sauce Food

AMAZING PEANUT SOBA NOODLES

Steps:

• 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.

COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING

Steps:

• Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
• Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
• Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
• Add the veggies and half of the green onions to the bowl.
• Add the dressing to the bowl and toss well.
• Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
• Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

COLD VEGAN SOBA NOODLES WITH PEANUT SAUCE

Steps:

• Bring water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside or refrigerate until ready to eat.
• Whisk together peanut butter, water, soy sauce, lime juice, and sriracha sauce until smooth.
• Toss cooked soba noodles, carrots, celery, and green onions together in the peanut butter sauce. Garnish with cucumber and toasted sesame seeds. Serve cold.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

WARM SPICY PEANUT SOBA NOODLES

Steps:

• Prepare peanut sauce by combining peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño, sriracha and 1/4 cup of water in a food processor, blender or mixing bowl (if using an immersion blender). Blend on high until smooth - adding additional water if needed.
• Fill a pot with water and bring to a boil. Add soba noodles and cook according to package instructions. Soba noodles should only take 4-6 minutes to cook. Be sure not to overcook them. Drain and set aside.
• Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium-high heat. Add bell pepper and cabbage and sauté for 2 minutes - making sure not to overcook (you want a little crunch).
• Turn heat off and add cooked noodles & peanut sauce to the pan. Stir to combine. If the sauce is too thick you can add 1/4 cup of water to the pan to help thin out the sauce and coat everything better.
• Serve noodles immediately and top with green onion, cilantro and peanuts.

COLD PEANUT SOBA NOODLES

Steps:

• Combine sauce ingredients thoroughly.
• Toss cooked soba noodles (or spaghetti) with vegetables.
• Add sauce and combine to coat everything.
• (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.

COLD PEANUT SOBA NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
• Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.