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Cold Sesame Soba (aka Peanut Butter Noodles)
We ate Chinese food almost every Sunday night of my childhood. One of the highlights of the meal was always the Cold Sesame Noodles. Last night my kid and I attempted to recreate these in a slightly healthier version. I’m a little embarrassed to admit that even though I still have 10 pounds of maternity weight to lose, I ate an entire bowl of this in 2 minutes flat and then went back for seconds. I could not get enough!
The great thing about using soba is that the noodles are made of buckwheat which tastes surprisingly great with the peanut buttery sauce. Soba is a Japanese pasta that is roughly as thick as spaghetti and can be found at most supermarkets and specialty stores. It cooks in just 3 minutes. Speaking of fast cooking, it’s important that the broccoli is blanched (not cooked all the way through), otherwise it does not hold up well in the sauce. Now for the recipe…
Cold Sesame Soba Recipe
Prep Time: 10 mins Cooking Time: 5 mins
1 package of soba noodles
2 to 3 cups broccoli florets
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/4 cup smooth peanut butter
2 to 3 tablespoons scallions (chopped small)
toasted sesame seeds for sprinkling
salt & fresh cracked pepper
Prepare the sauce by whisking together oils, vinegar, soy sauce, honey, garlic, ginger and peanut butter until smooth. Add salt and pepper to taste. Set aside. Boil soba in a large pot of boiling water for 3 minutes. Drain and rinse with cold water. Let it continue to drain in the sink. Meanwhile, blanche the broccoli. Transfer soba and broccoli to a large bowl and toss with sauce. Garnish with toasted sesame seeds and scallions. Can be kept in the fridge for a few days. (Gets better with age!) Serves 6.
PS: This also tastes great with shredded chicken added to it!
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