Soba Noodle Salad with Peanut Sauce

Prep Time

45 min

For noodles

1. 1 8-ounce package of soba noodles
2. 1/3 cup cilantro leaves, chopped
3. 1 red pepper, finely diced
4. 1 carrot, julienned
5. 2 scallions, sliced
6. 1-2 tablespoons toasted sesame seeds for garnish

For the sauce

1. 2 tablespoons peanut oil
2. 2 garlic gloves, minced
3. 1 small hot chili pepper, minced
4. 2 Kaffir lime leaves (or 1 teaspoon of lime zest)
5. 1 lemongrass stalk, trimmed and minced
6. 2 shallots, minced
7. 3/4 cup coconut milk
8. 2 tablespoons date sugar
9. 1/2 cup creamy peanut butter (see homemade peanut butter recipe below)
10. 1/2 teaspoon kosher or sea salt
11. 1/2 cup of water (or more if needed)

Instructions

1. In a medium saucepan, cook soba noodles according to package directions. Prepare cilantro, red pepper, carrot, scallions and sesame seeds and set aside.
2. In a seperate small saucepan, hat oil over a medium-high flame. Add the garlic, chili, Kaffir lime leaves, lemongrass and shallots, and cook for several minutes while stirring.
3. Add coconut milk, date sugar, peanut butter, salt, and water. Stir to blend well and bring to a boil. Lower the heat to medium-low and cook 20 minutes, uncovered, stirring once in a while to prevent sticking. The sauce should have reduced to half of its original volume and be thick enough to coat the back of a spoon; cook longer if needed. Keep warm until ready to serve; discard the Kaffir lime leaves.
4. Drain noodles and place in a large mixing bowl. Add only half the sauce and toss well. Add more sauces if needed. Fold in cilantro, red pepper, carrots and scallions. Sprinkle with sesame seeds. Serve warm or room temperature.

By Julie Negrin