Nb persons: 4
|1 (8-ounce) package 100%||whole grain soba noodles|
|2 cups||snow peas, strings removed|
|2 tablespoons||smooth peanut butter, roasted, unsalted, unsweetened; or almond butter|
|2 tablespoons||rice vinegar|
|1 tablespoon||reduced sodium tamari|
|1 tablespoon||sesame tahini|
|1/8 teaspoon||crushed red pepper flakes|
|1 1/2 cups||shredded carrots|
|1||red bell pepper, thinly sliced|
|1 cup||sliced green onions|
|3 tablespoons||toasted sesame seeds|
Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time
remaining. Drain noodles and snow peas thoroughly.
Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper.
Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add
noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and
vegetables thoroughly with sauce. Serve at room temperature or chilled.
Per serving: 420 calories (100 from fat), 11g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium,
63g total carbohydrate (9g dietary fiber, 11g sugar), 13g protein
Recipe uploaded with Shop'NCook recipe organizer software.