Makes four servings
INGREDIENTS
Salad:
- 10 ounces soba noodles
- 2-3 Persian cucumbers
- 5 radishes
- ½ red bell pepper
- 1 tablespoon sesame oil
Garnish:
- ½ cup roasted, salted peanuts
- 4-6 scallions thinly sliced, white and green parts
- Cilantro leaves
- 1 lime, cut into wedges
Sauce:
- ½ cup peanut butter (smooth, crunchy, natural or not – any kind works!)
- ½ cup soy sauce
- 2 tablespoons Mexican Coffee Blossom Honey
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 teaspoons chili oil or chili crisp
- 1 clove of garlic, grated or pressed
- ¼ cup to ½ cup water
DIRECTIONS
- Bring a pot of water to boil and cook the soba noodles, following the instructions on the package. Cook until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce. In a medium bowl, combine the peanut butter, soy sauce, Mexican Coffee Blossom Honey, lime juice, sesame oil, chili oil or chili crisp, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chili oil or chili crisp, if desired. Set aside.
- Cut the cucumber, radishes and red bell pepper into thin matchstick like slices. Place them in a large bowl.
- Loosen the soba noodles by running them under cold water once more. Drain them and add them to the vegetables with the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, mix the spicy peanut sauce into the noodle/veggie mix until the noodles are well coated. Top with peanuts, scallions and cilantro and serve with lime wedges on the side.Can be stored in the fridge for several days.
