8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)
1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.)