Soba is a type of thin Japanese noodle made from buckwheat flour. It has a nutty flavor and firm texture and goes beautifully with this peanut-tahini sauce and sautéed vegetables.
1. To make the dressing, whisk together the tahini, peanut butter, stock, soy sauce, rice vinegar, honey, sesame oil, chili sauce, garlic and ginger in a small bowl. Set aside.
2. Lightly coat a nonstick skillet with cooking spray. Add the red and yellow peppers and sugar snap peas. Sauté for 2 minutes. Place in large serving bowl.
3. Cook the noodles according to the package directions. Drain well and add to the vegetables.
4. Pour the dressing over the noodles, toss and garnish with the green onions, cilantro, peanuts and sesame seeds. Serve warm or at room temperature.
1 Tbsp tahini (sesame seed paste)
3 Tbsp natural peanut butter
3 Tbsp vegetable (or chicken) stock
1 1/2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
2 tsp sesame oil
1/2 tsp hot chili sauce
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1/2 cup thinly sliced red pepper (about 1 small roasted red pepper)
1/2 cup thinly sliced yellow bell pepper
1 cup thinly sliced sugar snap peas
8 oz buckwheat noodles
1/4 cup chopped green onions
1/3 cup chopped cilantro
2 Tbsp chopped toasted peanuts
1 tsp toasted sesame seeds
Nutritional Analysis per Serving
Protein 11 g
Fat 56 g
Saturated Fat 1.9 g
Carbohydrates 15 g
Cholesterol 0 mg
Sodium 286 mg
Fiber 2.6 g
Prep Time: 15 minutes
Cook Time: 10 minutes
Make Ahead: If you rinse the noodles with cold water you can prepare this dish up to a day in advance and serve at room temperature
Nutrition Watch: Soba noodles are low in calories, cholesterol and saturated fat and contain complex carbohydrates that are heart healthy.