27 January 2012

My New Favorite Lunch

Y'all.  Seriously.  You need to make these noodles IMMEDIATELY.  I made these to go along with a ginger-poached salmon for dinner last week.  The salmon was meh; the noodles were insane!  

The recipe was just ridiculously fast and easy and it made enough for M and I to both have a full serving with dinner, plus enough for me to eat on for lunch for 2-3 days in a row.  I'm thinking they would be extra delicious with some diced cucumber and scallions thrown in for a little green...

Claire Robinson's Chilled Peanut Soba Noodles

  • Kosher salt
  • 8 ounces soba (buckwheat) noodles
  • 1/4 cup natural crunchy peanut butter
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 to 3 teaspoons Sriracha
Bring a large pot of water to boil over high heat.  Add a generous amount of salt and stir in the noodles.  Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.


Socially Savvy said...

I'll try this recipe. Thank you for sharing! Have a happy weekend. Joy