Friday, October 5, 2012

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.


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


Elizabeth, blogging for SunButter said...

Hi Kirsten,
Another delicious post. Of course I love the sunflower seed spread sub since I blog for the SunButter brand, but as a fellow kitchen-dweller, I'm eager to try this! Thanks much.

Fanny said...

I've never tried soba noodles or seen them in the stores here, but I would love to do it as soon as possible!

Kirsten Lindquist said...

Elizabeth - thanks for stopping by. I've never had sunflower seed spread, but it sounds like something I'll have to try soon!

Fanny - you'll find them in asian grocery stores (if you have any of them where you are!)

Joanne said...

I LOVE soba noodles, especially when doused in peanut sauce!

Elizabeth, blogging for SunButter said...

Kirsten, It's just sunflower butter (great for those with nut allergies). I tried the SunButter brand in this recipe and it got rave reviews (aka empty plates) from the gaggle of teenagers at our house this weekend. Thanks for helping me fuel 'em up...I gave you all the credit (heehee). Take care. Enjoying your posts!