- 270 g Soba Noodles
- 1 Spring Onion, sliced
- 1 head Broccoli, chopped or your choice for side serving
- 1/2 cup Unsalted Roasted Peanuts
- Couple Handfuls Mung Bean Sprouts
- 2 tbsp Coriander, chopped
- 3 cloves Garlic, pressed
- 5 cm Fresh Ginger, finely grated
- 4 tbsp Peanut Butter
- 6 tbsp Tamari
- 2 tbsp Sesame Oil
- 4 tbsp Rice Vinegar
- 2 tbsp Water
- 1 Red Chilli, seeds removed
- 2 tbsp Maple Syrup or Honey
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In a blender or food processor, blend all the sauce ingredients until smooth. Adjust with a splash of water if too thick. It's better to have it thin than too thick as it is easier to cover the noodles in with.
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Prepare and cook broccoli or your choice of greens.
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In a large pot of boiling water, cook the soba noodles till tender, about 3-4 minutes. Keep the water rolling and test often as you don't want them to overcook. Aim for al dente just like pasta. Drain immediately and toss with some of the sauce.
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Serve noodles with steamed greens, drizzled with more sauce and topped with mung bean sprouts, spring onion and peanuts.
Leftovers Next Day: If there are any, oh so ever tasty with sweet chilli sauce, chopped avocado and a sprinkling of nuts.
