, the Serendipity Soba caught my eye. I had just picked up a jar of The Heat is On, a peanut butter blended with fiery spices, by Peanut Butter & Co. and thought "what better way to perk up a simple soba noodle dish than to add spicy peanut butter?!" This peanut butter is made with chili powder, cayenne peppers, crushed red peppers, and paprika. Yum! It makes this simple soba noodle dish with garden vegetables burst with flavor!
Serves 8
Ingredients
- 2 8-ounce packages soba noodles
- 10 cups of mixed garden vegetables (broccoli, red bell pepper, carrots, and zucchini) - see below for chopping instructions
- 2 cups peanut sauce (see below)
- 2 T toasted sesame oil
- 2 tsp garlic, minced
- 2 T fresh cilantro, minced
- 4 tsp crushed red pepper flakes
- Pinch of sea salt
- Sesame seeds
- 1 3/4 cup coconut milk
- 1/3 cup Peanut Butter & Co.
- 2.5 T maple syrup
- 2 T tamari
- 1/2 tsp curry paste (I used Thai Kitchen's)
- 1/4 tsp crushed red pepper flakes
Instructions
Boil soba noodles and cook until slightly al dente, approximately 5 minutes, stirring occasionally. Drain, rinse well in cold water, and place in a large mixing bowl.
Cut the red bell pepper and carrots into matchsticks. Slice the zucchini and halve the slices. Then, cut the broccoli into small pieces.
Steam the vegetables in a steamer until tender, but not overcooked.
While they are steaming, you can make the peanut sauce. All you do is place all of the ingredients in a blender and blend until smooth. That's it!
Once the vegetables are done, add them to the bowl with the soba noodles. You may need to split this into two large bowls as there are a lot of noodles. Add everything else including the peanut sauce and stir until mixed well. Garnish with sesame seeds.
It turned out great. The heat from the peanut butter infused the entire dish with spiciness. It had quite a kick! The peanut sauce coated the steamed vegetables and noodles really well and made for a delicious filling dish.
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