Summertime Staple :: Peanut Sesame Soba Noodles
What happens when a lone gal joins a CSA farm share for the summer? Umm....her fridge is literally crammed with vegetables each week. We're talking overflow action here. Which means I've been getting pretty creative about how to use veggies in a variety of ways, multiple per dish. I've also been having loads of friends over dinner...lukcy them. What better way to use up green AND red cabbage, scallions, carrots and a red bell pepper than with a massive batch of peanut sesame soba noodles. De-lish and great for an easy, vegetable-crammed lunch or a side dish. *FYi - soba noodles are a nice gluten-free option if you're seeking to go low on the wheat given that it's bikini/beach season.
Peanut Sesame Soba Noodles with Scallion and Summer Herbs
Serves :: 8 to 10
6 to 8 ounces of soba noodles
1 small red cabbage, halved and finely shredded
1/2 head of green cabbage, finely shredded
2 carrots, peeled, halved and thinly julienned
1 red or yellow bell pepper, thinly sliced
1 small thai red chili, minced
1/2 cup each of mint, cilantro and thai basil roughly chopped
4 to 5 scallions, thinly sliced
1/2 cup smooth peanut butter
1/4 cup light coconut milk
1/4 cup low-sodium soy sauce
2 tablespoons water
1/3 cup rice wine vinegar
2 to 3 tablespoons of toasted sesame oil
2 tablespoons minced ginger
2 small garlic cloves
toasted black or white sesame seeds
toasted peanuts, crushed
Boil soba noodles 6 to 8 minutes until just tender, or according to package. Run under cold water and set aside. Place salad ingredients and noodles in a large mixing bowl.
In a blender, puree all ingredients for peanut sesame dressing. Gently toss noodles and vegetable mix with dressing. Transfer to a serving bowl and sprinkle with sesame seeds and crushed peanuts.
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