Delicious family dinners can be fast, easy, and nutritious. A simple combination of soba noodles (they're made with wheat and buckwheat), crunchy peanuts, peanut butter, carrots, snow peas, reduced-sodium soy sauce and other Asian-inspired seasonings, makes this meal a hit for all ages. Serve for dinner and then pack leftovers in a lunchbox the next day.
Ingredients
8 ounces dried soba noodles
½ cup lightly salted dry roasted Planter's peanuts, coarsely chopped, divided
⅓ cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 small clove garlic, finely chopped
¾ teaspoon dried ginger
6 ounces snow peas, trimmed and sliced on the diagonal into 3 to 4 pieces(1½ cups)
1 large carrot, peeled and shredded on the large holes of a box grater (about 1 cup)
2 green onions, white and light green parts thinly sliced
2 to 4 tablespoons warm water (reserve some of the cooking water - depending on how thin you want the sauce to be)
Chopped cilantro, optional
Instructions
Cook the noodles according to package directions.
While the noodles are cooking, place the peanut butter, soy sauce, rice vinegar, sesame oil, agave, garlic, and ginger in a large bowl and whisk until well combined.
When the pasta is done, drain and rinse with cold water in a colander. Toss the pasta, snow peas, carrot, green onion, and half the peanuts into the peanut butter mixture. Toss until the noodles and vegetables are well coated.
Serve in individual bowls and top with the remaining peanuts and chopped cilantro as desired.