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Ingredients1 h 11 m servings 586
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.
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- 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; 14.9 101.8 21.3 0 1734 Full nutrition
ReviewsRead all reviews 2
I messed around with the ratios, per The NY Times “takeout sesame noodles” recipe, but used your idea for soba noodles, cukes, red peppers, and carrots, so thank you! It is delicious! And so n...