This might be one of my very favorite things to eat. I'm a sucker for a good peanut sauce and this one is very good. There is also something about the freshness and crunch of the veggies mixed with the chewy and spicy noddles that gets me every time. And as most of my recipes go, this is incredibly easy to make. You can add a protein of your choice to make this a more filling meal- my favorite, sauteed velvet pioppini mushrooms. YUM!
1 package soba noodles (or other diet friendly noodle of your choice)
1/4 head green cabbage
1/4 head red cabbage
1 carrot julienne (thinly sliced like little sticks)
1/2 cup sliced red globe radish
1/2 chopped sugar snap peas
1/4 cup chopped green onions
few sprigs few mint
Peanut Sauce: 2 Tablespoons natural peanut butter, 1 Tablespoon Hoisin sauce, 1 Tablespoon prepared sweet chili sauce, 1 Tablespoon fresh lime juice, 1 teaspoon toasted sesame oil.
*Note: If you don't want to use peanuts you can easily sub in Almond Butter instead. If you don't want to use that, consider using Tahini (sesame seed paste). And If you don't want any nuts or seeds- you can dress the salad simply with Lime and Olive Oil, maybe a splash of Coconut Aminos if you are avoiding soy.
Prepare Soba noodles per package instructions (it usually takes about 4-5 minutes). Now prepare your peanut sauce. Once the noodles are done, I usually drain them and mix a little oil (coconut oil) so the noodles don't stick together as they cool. Or if your peanut sauce is ready, you can dress your noodles with the sauce at this point. Divide the salad between your serving bowls, top each one with a heap of dressed noodles, sprinkle with chopped mint and green onions. Serve at room temperature and enjoy!