- 8 ounces buckwheat soba noodles (I used black rice noodles and they worked equally well – use what you can find, but check that it contains only buckwheat if you’re gluten free, as some companies mix buckwheat and wheat together)
- 1 teaspoon dark sesame oil
- 3/4 cup shelled edamame (if using frozen edamame, thaw according to package directions)
- 3/4 cup shredded carrots
- 1 small red bell pepper, seeded and thinly sliced
- 3 scallions, white and light green parts only, thinly sliced
- 1/4 cup fresh cilantro leaves, finely chopped
For the Sauce
- 1/4 chunky peanut butter or nut butter of choice (look for one with only one ingredient – nuts!)
- Juice of 1 lime
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 garlic clove, grated or finely minced
- 1 to 2 tablespoons warm water
- Bring a large pot of water to a boil. When boiling add the soba noodles and cook for 4 to 5 minutes or just until tender. Drain the noodles immediately and rinse them well with cold water to keep them from sticking together. Transfer to a large bowl and add the sesame oil. Toss gently to coat.
- In a medium bowl, whisk together all the ingredients for the sauce except the water. Add the water, 1 teaspoon at a time, until the sauce is smooth and pourable.
- Add the sauce to the noodles and toss gently to coat. Add vegetables and toss again.
- Serve the noodles warm, at room temperature, or cold, garnished with cilantro.