This is a dish that can be served with warm noodles, but is also great as a cold lunch the next day. Stephanie included her favorite vegetables here, but you can use any crunchy veggies you have in your fridge for this recipe!
Ingredients
Soba Noodles
1 Diakon Radish
2 Carrots
Bunch Scallions
Sesame Seeds (I like using white and black because I think it looks nice)
Sesame Seed Oil
Peanut Sauce
1 Cup Peanut Butter (smooth)
1/2 Cup Tamari
2 Tablespoons Rice Vinegar
4 Tablespoons Sesame Seed Oil
2 Tablespoons Lime Juice
6 Tablespoons Water
Process
Make the peanut sauce. Put peanut butter in a food processor. Add half of the tamari and pulse. Add remaining tamari and pulse. Add rice vinegar and sesame oil and pulse again. Add lime juice and water, blend until everything is incorporated.
Cook Soba noodles according to package. Once cooked, toss with 1 tablespoon sesame oil, 1 tablespoon mixed black and white sesame seeds, and the peanut sauce. Julien the radish and the carrot. Dice the scallions. Arrange the veggies on top along with a pinch of sesame seeds for presentation. Enjoy!
