peanut sesame noodles

original recipe

ingredients

Sauce:

• ¹⁄₂ cup smooth peanut butter
• ¹⁄₄ cup soy sauce
• 1 tablespoon minced or finely grated fresh ginger
• 1 garlic clove, minced or grated
• 2 tablespoons unseasoned rice vinegar
• 1 ¹⁄₂ tablespoons toasted sesame oil
• 1 tablespoon honey or agave nectar (use agave to keep the dish vegan)
• 1 teaspoon dried hot red pepper flakes or a hot sauce or chili paste of your choice, to taste
• ¹⁄₃ cup warm water

Noodles and vegetables:

• ³⁄₄ pound dried buckwheat soba noodles or another noodle of your choice
• 4 scallions, thinly sliced
• 1 red bell pepper, cut into matchsticks
• 1 yellow bell pepper, cut into matchsticks
• 1 medium carrot, cut into matchsticks
• Half a large or two small seedless cucumbers, cut into matchsticks
• 1 cup firm or extra-firm tofu, cut into thicker matchsticks
• 3 tablespoons sesame seeds, toasted (white, black, or a mix thereof)

instructions

Make the sauce: Either with a whisk or a blender, combine sauce ingredients except the warm water until completely smooth, then add the water a tablespoon or two at a time until you get the consistency you like. Set aside until needed.

Make the noodles: Boil in salted water as directed on the package then drain and rinse under cold water until fully cool.

Assemble: Place noodles and vegetables in a large bowl and toss with sauce to evenly coat. Transfer to serving bowl, if you’re fancy, and scatter with tofu, drizzling a little extra sauce over it. Garnish with sesame seeds and eat immediately.