Chilled Soba Noodles with Spicy Peanut Sauce
This is a dish that’s packed with flavor—the creamy peanut butter sauce is a breeze to make (and can be made in advance)—the hits of soy, sriracha and lots of lime make this dish sing along with the crunch of carrots and savoy cabbage and the zip of scallions and cilantro.
Those halcyon days of summer have arrived! We’ve sloughed off our hard city veneer for swimsuits and sea-salted tresses; the grey hot pavement for sun-dappled verdant afternoons by the pool punctuated only by the gentle hum of the grill and the shimmery glint of cream-puff clouds above. And of course, what’s also arrived is the eagerly-awaited bounty that is summer produce—all so bright and juicy and still-warm from the sun. This trio of summer recipes takes the best of farmstand produce and marries them with Asian flavors to create effortlessly-made and nourishing platters of food perfect for setting down on the garden table. So, let’s raise a glass to these weeks we get to exhale a bit and savor what’s good and delicious.
Serves 4
INGREDIENTS
1 lb. soba noodles
2 large carrots
2 cups savoy cabbage, thinly sliced
2 scallions, sliced, plus more for garnish
½ cup cilantro leaves, chopped, plus more leaves for garnish
1 tbsp grapeseed or other neutral oil
Peanuts, for garnish
Lime wedges, for garnish
Spicy Peanut Sauce
½ cup smooth peanut butter
¼ cup soy sauce
2 tbsp rice wine vinegar
2 limes, juiced (approximately ¼ cup)
2 tbsp maple syrup
2 tsp sriracha
1 tbsp toasted sesame oil
1 tbsp ginger, finely minced or grated
2 garlic cloves, minced or grated
¼ cup water, as needed
METHOD
To make the sauce, into a medium bowl add peanut butter, soy sauce, rice wine vinegar, lime juice, maple syrup, sriracha, sesame oil, ginger and garlic and whisk until smooth. Add ¼ water to thin out as needed.
Peel carrots, then with the vegetable peeler slice carrot into lengthwise ribbons.
Cook soba according to package instructions and rinse with cold water. Transfer to a large mixing bowl add grapeseed oil along with carrots, cabbage scallions and cilantro. Add sauce and mix to combine. Transfer to a serving platter, add lime wedges, garnish with peanuts, scallions and cilantro and serve chilled or at room temperature.