Recipe Type: Quick and Easy
Time: 20 min
Servings: 4 bowls
Ingredients
8 oz package of soba noodles
Different types of veggies chopped/sliced/julienned to top the noodle bowls such as sliced carrots, cucumber, lettuce, scallions, shisho, mung bean sprouts, zucchini — whatever you want or have on hand
Optional toppings: proteins such as tofu (to keep vegan) or you can add leftover bossam and/or kimchi (not vegan/vegetarian)
¼ cup tahini
¼ cup peanut butter
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons honey
¼ cup of water
Salt to taste
Sesame seeds
Instructions
In a medium-sized pot (4 quarts or bigger), bring 6-8 cups of water to a boil.
While you’re waiting for the water to boil, wash and dry the veggies.
Chop, slice, or julienne veggies into bite sized pieces. You'll want to chop onions/herbs, slice round beauties like radishes/turnips/scallions, and julienne veggies like cucumbers/bell peppers/shiso.
Mix ¼ cup tahini, ¼ cup of peanut butter, and 2 tablespoons of sesame oil until the mixture becomes a smooth paste. Add 2 tablespoons of rice wine vinegar and soy sauce, 2 teaspoons of honey, and ¼ cup of water and mix into a sexy sauce.
Once the water is boiling, add the soba noodles to the pot and cook according to instructions on the package. When the noodles are cooked, drain in a colander and run cold water from the sink over noodles to stop the cooking process and to cool them. Shake out excess water.
Place the noodles into the mixing bowl and toss gently with the sauce to combine. Taste the noodles and salt to taste.
Distribute the noodles into individual serving bowls and top with the prepared veggies. Garnish with a sprinkle of sesame seeds.
Optional
Add cooked tofu to keep this a vegan meal or add kimchi and bossam to use up any leftovers that you have from Le Kimchi Party!