Hi. I love peanut sauce.
When it’s cheap, easy, and homemade, it’s even better! Here’s my version of awesome peanut sauce over soba noodles and vegetables. This version is definitely very sticky, and you can use a little less peanut butter and more water if you prefer it a little smoother. I use Trader Joe’s unsalted peanut butter to keep the sodium low, and any kind of vinegar will suffice if you don’t have rice wine vinegar in your home.
When it comes to peeling the ginger, I recommend peeling it with the tail end of a utensil. The ginger is moist enough that the skin comes off easily and anything sharper will cut into the ginger.
We served ours with a side of steamed broccoli, although I forgot to stir in the red pepper flakes before I served it!Print
- 16 oz buckwheat soba noodles
- 2–4 green onion stalks
- 1–2 tbsp freshly minced ginger
- 2 cloves of garlic
- 1 red bell pepper
- 1 medium carrot
- 1 tsp red pepper flakes
- 1/2 cup peanut butter
- 8 tablespoons warm water
- 2 tablespoons olive oil
- 1.5 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar (or any vinegar)
- Begin by preparing your vegetables. Slice your green onion into thin slices, and separate the bright green stem from the white bulb. Mince or grate the ginger and garlic, and sauté these three flavors in 1 tablespoon olive oil over low to medium heat. Meanwhile, slice the bell pepper and carrot very thin, then ate 3-5 minutes, add to pan, stirring occasionally.
- Next, you can begin boiling your water for the pasta. (Note: buckwheat soba only takes about 3 minutes to cook.)
- In a separate bowl, whisk together the peanut butter and warm water until it becomes loose and smooth. Add the vinegar, 1/2 tbsp sesame oil, and 2 tablespoons of soy sauce. Set aside. (You can change the ratio to your personal taste.)
- As the vegetables continue cooking, toss the soba noodles into the water and cook according to package directions, or about 3 minutes. Drain pasta completely and douse with the remaining tablespoon of olive oil, then add to pan with veggies and sauté slightly for about a minute, adding in the remaining tablespoon of soy sauce.
- Toss veggie/noodle mix with peanut sauce, top with sesame oil, green onion, and red pepper flakes, and serve immediately!
- *For storing purposes, I recommend storing the sauce separately to avoid the soggy mushy result…though it still tastes great!
- Category: Entree