- 3 ounces low-sodium, 100-percent buckwheat soba noodles
1/4 cup creamy peanut butter
2 tablespoons brown rice vinegar
1 tablespoon agave nectar or maple syrup
1/2 tablespoon minced fresh ginger
1 teaspoon low-sodium soy sauce
1 clove garlic, peeled
1/2 tablespoon lime juice
1 teaspoon fresh lime zest
1/4 cup chopped cilantro, divided
1 cucumber, peeled, seeded, and sliced
1 small red bell pepper, sliced
1 large carrot, grated
- Cook the noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
- Puree the peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/8 cup cilantro in a blender or food processor until smooth and creamy, adding 1 to 2 tablespoons of warm water to thin, if necessary.
- Toss together the noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with the remaining cilantro.
- Main Dishes
- North American