Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
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|Serving Size: 1 serving (357g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 94 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 59.5mg||18 %|
|Sodium 69.7mg||2 %|
|Potassium 1438.5mg||38 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 60.7g|
|Protein 16.6g||24 %|
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Calories per serving: 412
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