take two

soba noodles

This is a light and lovely dish for these last dog days of summer. It’s a bit of a riff on an old favorite, sesame noodles as well as the peanut-y dipping sauce I recently made for spring rolls.

julienned veggies

You can use any and all of your favorite veggies as well as any type of noodle, although I highly reccommend chewy buckwheat soba noodles. You should be able to find them in the Asian section of your grocery store. But of course, spaghetti or even rice noodles will do in a pinch.

all in the vitamixpeanut sauce

If you want to pack any leftovers for lunch the next day, I suggest you put some sauce in the bottom of your container, then top with the veggies, then the noodles and mix everything together right before eating– nobody likes soggy noodles!

sauced up

soba noodles
printer-friendly recipe
serves: 4

1 pound chicken breast or other protein
Salt and pepper
2 bundles soba (buckwheat) noodles, about 200 grams
Julienned veggies (bell pepper, carrots, cucumber, snap peas, scallions)
1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup warm tap water
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
1 large clove of garlic
1/4 teaspoon red pepper flakes, optional
Sesame seeds, for serving

Grill the chicken breast or other protein seasoned with salt and pepper to taste. Slice the chicken once cooled a bit. Boil the soba noodles according to the package directions and drain and rinse with cold water to cool them down. Place the veggies and noodles in a large bowl. In a blender or food processor, combine the remaining ingredients to make the peanut sauce. Toss the noodles and veggies with the peanut sauce and top with sliced chicken and sesame seeds before serving.

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