Multipurpose Noodles

These peanut soba noodles are great! And the best part is that they are super easy. Also, they can be served with a variety of dishes or they can be a meal in itself. The fist time I made these I had them hot with some left over teriyaki chicken. Then I put the left overs in the fridge and brought them (cold) to school for lunch the next day.

This recipe leaves room for creativity and your own personal touch. Before choosing this meal, I read the reviews and a lot of people added to the recipe. For instance, one person added almonds and scallions for a little more crunch. I was also thinking some sesame seeds and sauteed broccoli would be a delicious addition. All in all, the variations are endless and they are simply delicious, so put your own twist on it and Enjoy!

Chilled Peanut Soba Noodle

Ingredients

•  Salt
• 8 ounces soba (buckwheat) noodles
• 1/4 cup natural crunchy peanut butter
• 1/4 cup seasoned rice vinegar
• 1 tablespoon soy sauce
• 2 to 3 teaspoons chili sauce (recommended: Sriracha)

Directions

Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving