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Ingredients1 h 11 m servings 586 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- If you use a microwave-safe bowl when making the sauce, before whisking, heat the mixture in a microwave on low setting for 25 seconds to soften the peanut butter.
Per Serving: 586 calories; 14.9 g fat; 101.8 g carbohydrates; 21.3 g protein; 0 mg cholesterol; 1734 mg sodium. Full nutrition
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