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Try this Soba with Sesame Peanut Sauce recipe, or contribute your own.
"Great Recipe! I omitted the sugar, as I don't keep it in my kitchen. I am out of chili oil so I used chili garlic sauce instead. I also used cold soba noodles I had in the fridge that I cooked a few days ago. It took me less than ten minutes to whip up a bowl for now, a to go bowl for tomorrow's lunch, and leftovers. "- panfriedlisa
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This dish features a traditional Chinese peanut sauce with Japanese buckwheat noodles. Its good warm or cold. Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender. Refresh under cold water and drain. Toss with 1 teaspoon sesame oil. Lightly toast sesame seeds in a dry skillet over medium heat. Transfer seeds to a bowl. Mince ginger and garlic. Finely chop green part of green onions and mince the rest. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar. Correct seasoning, adding soy sauce or vinegar to taste. Just before serving, toss noodles with sauce. Sprinkle with reserved green onions and sesame seeds and serve. Posted to recipelu-digest Volume 01 Number 578 by molony
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Jdivina 3 years agoI have made soba noodles with peanut sauce using similar recipes, and this was on par with the others I have tried. Because I made this for young kids, I left out many ingredients that they refuse to eat, including the green onions, the red pepper flakes, the garlic & the ginger! I served it with a tiny plain omelette and edamame. Energetic 2-yr-old said she liked them, but ate only a few bites. Sprinkling her own sesame seeds on top kept her engaged slightly longer than the average meal. Finicky 4-yr-old wouldn't touch them. I plan to try it again with all of the ingredients intact. Still, I prefer my soba noodles in a sauce just like this, but without the peanut butter (which my kids also refuse to eat because it tastes too vinegary. Sigh).
panfriedlisa 5 years agoGreat Recipe! I omitted the sugar, as I don't keep it in my kitchen. I am out of chili oil so I used chili garlic sauce instead. I also used cold soba noodles I had in the fridge that I cooked a few days ago. It took me less than ten minutes to whip up a bowl for now, a to go bowl for tomorrow's lunch, and leftovers.