Soba Noodles and Veggies with Peanut Sauce

Ingredients

for the Spicy peanut sauce

2 tbsp The Heat Is On peanut butter from Peanut Butter & Co.**

2 tbsp grated ginger

2 tbsp sesame oil

4 tsp liquid amino acids***

2 tsp brown rice vinegar

2 cloves minced garlic

for the Veggies

4 large carrots, cut into thin strips (I used a peeler to make ribbons)

1 cup sugar snap peas, julienned

2 cups red cabbage, shredded

1 tbsp green onions, chopped

Noodles

9 oz dried buckwheat soba noodles*

2 tbsp sesame oil

4 tbsp crushed peanuts

lime wedges

(you can really use any vegetables you would like or have on hand)

Prepare the peanut sauce first in a big bowl. You can just whisk all of the ingredients together by hand, no need for a food processor or anything like that. When all of the veggies are prepped, put them in the bowl with the peanut sauce and stir everything up.
Follow the directions on the soba noodle package, taking care to not overcook them. With buckwheat soba, it’s important to rinse them very well in cold water as soon as they’ve finished cooking, otherwise you’ll wind up with something mushy and gross and unappealing. It’s OK that the noodles will be cold after rinsing! This dish actually tastes best cool/room temperature rather than hot. Toss the noodles with sesame oil.
Divide the noodles into bowls, put the veggies/sauce combination on top, and sprinkle with crushed peanuts. Serve with lime wedges, and enjoy with good friends and a nice view! We ate up on the roof of my apartment building, a spot I will never cease being grateful to have access to.