Soba Noodles with Spicy Peanut Sauce

Lots of folks are trying to cut down on the wheat or gluten in their diet, and while there are plenty of substitute non-wheat noodles out there, don't pass by soba noodles without giving them a try. A traditional noodle from Japan soba noodles are made of buckwheat flour, milled from a grain that is not related to wheat despite its name. Soft and nutty soba noodles are great in broth soups or tossed with flavorful sauces as I made here.

Spicy peanut sauce is another traditional Asian sauce, spiked with garlic or ginger and chilies. I use chili oil since it reduces the ouch factor of biting into a fresh chili in the sauce. But if peanuts are a problem for you, feel free to substitute another nut butter like cashew, almond or even sunflower butter; the proportions are the same as the recipe listed below.

This recipe makes plenty of noodles, great for packing for a lunch or picnic or simply serving as a side dish with another Asian flavored main dish. When it comes to the vegetables, I've added some of the more traditional ones - green onions and pickled radishes - but feel free to toss in whatever you desire. Cucumber, daikon radish or even shredded carrots would go well with these flavor combinations.

I made this for Presto Pasta Nights whose founder, Ruth of Once Upon a Feast, is also this week's host. So come on back on Friday and check out the roundup of all the dishes!

Soba Noodles with Spicy Peanut Sauce
(serves 4-6)

1 lb soba noodles
6 radishes, trimmed and sliced in 1/4 inch slices
1/2 cup rice vinegar
2 green onions, sliced in rounds
1 red bell pepper, julienned
2 tablespoons cilantro, minced
1/4 cup peanuts, chopped

Spicy Peanut Sauce
1/2 cup peanut butter (creamy or crunchy)
1/4 cup hot water
1 teaspoon chili oil
2 teaspoons soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
2 teaspoons rice vinegar
1/2 teaspoons cayenne

Bring a large pot of water to boil and add soba; cook as directed on the package. While water comes to boil, combine all sauce ingredients and set aside. Place sliced radishes in a small bowl with rice vinegar to cover and set aside. Once soba is cooked, drain well and toss with peanut sauce and refrigerate for at least 1 hour. Toss with vegetables and garnish with cilantro and chopped peanuts.

Hugs!

Recipes currently inspiring me:

Summer Squash and Ricotta Galette at Eats Well With Others
Cumin Lime Chickpea Salad at Very Culinary
Berbere Spiced Red Lentil Hummus at Fat Free Vegan Kitchen