Ingredients
1 Pkg. Soba noodles
2 TBsp. dark sesame oil
Vegies:
6 scallions sliced thinly on diagonal
12 pea pods sliced diagonally in thin strips
1 carrot shredded
1/4 c. chopped peanuts
1/4 c. cabbage shredded
Dressing:
1/2 inch-grated fresh ginger,
2 cloves garlic, minced fine
1 tsp. hot chile paste
1/4 c. smooth peanut butter
1/4 c. tamari
3 TBsp. sugar
3 TBsp.Chinese vinegar
3 TBsp. toasted sesame oil
5 TBsp.Chicken Broth or water
In a food processor or with hand blender fitted with the metal blade, add the ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.
Preparation
1 pkg. Soba noodles cooked, drained & run under cold water, then tossed with 2 TBsp. dark sesame oil and set aside. Mix dressing and vegies and toss into noodles before serving.
