March April 2016
From Julie Van Rosendaal
Soba noodles are made from buckwheat; they’re deliciously nutty in this cold salad – and, despite their name, gluten-free – but any type of noodle or cold pasta can take its place. Use whatever veggies you have in the fridge – carrots, peppers, asparagus, radishes, pea pods, cucumbers and broccoli all work well.
1/3 c. peanut or almond butter
2 T. rice vinegar
1 T. each lime juice, honey, soy sauce, miso
1 t. sesame oil
squirt Sriracha or sambal oelek
1/2 lb. soba noodles
1 large carrot, grated
1/2 small cucumber, halved and sliced
3-4 radishes, thinly sliced
2-3 green onions, chopped
chopped fresh cilantro
toasted sesame seeds
Whisk the peanut sauce ingredients in a small bowl, or shake them together in a jar, adding warm water (or even coconut milk) to thin if the sauce seems too thick.
Meanwhile, cook the soba noodles in a large pot of boiling water for 5 minutes, or according to package directions, until just tender. Dump into a colander and run under cool water to stop them from cooking. Drain well and transfer to a shallow bowl. Add the carrot, cucumber, radishes, green onion and cilantro, drizzle with peanut sauce and gently toss to coat. Serve sprinkled with additional cilantro and toasted sesame seeds.