One half of LOTV eats peanut butter pretty much every morning. (Grace, guilty as charged.) On oatmeal days, at least two tablespoons are swirled into every bowl, and sometimes more.
Unfortunately, this means that it’s a rare occasion we incorporate peanut butter into other meals. But when we do, those occasions are always cherished.
There are plenty of reasons to add peanut butter to lunch and dinner. One of our favorite savory forums for the ingredient is a gingery, garlicky peanut sauce.
With a food processor, its assembly is easy. And it’s perfect for soba bowls like this.
Feel free to get creative with the topping choices. Scallions, chopped peanuts or cashews, extra cilantro, crispy tofu, and a squeeze of lime are all favorites. We love a squeeze of Sriracha, too.
Soba Noodles with Carrot Cabbage Slaw and Peanut Sauce
- May 1, 2023
- Serves 3
- Print this
Ingredients
- 2 cloves garlic
- 1-inch ginger, chopped
- 1 1/2 lime, juiced (1/2 set aside and cut into 3 wedges for serving)
- 1 Tbsp. rice wine vinegar
- 1 tsp. honey
- 1/2 cup peanut butter
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. soy sauce
- 1-2 Tbsp. warm water
- 2 lg. carrots, shredded
- 1/4 head of red cabbage, shredded or thinly sliced
- 2 Tbsp. chopped cilantro
- 12 oz. soba noodles
- 2 Tbsp. peanuts, chopped, optional
- Sriracha, optional
Directions
- Step 1
- In a food processor, place garlic and ginger, and pulse until minced. Add lime juice, rice wine vinegar, honey, peanut butter, sesame oil, and soy sauce. Puree until smooth. Thin out with warm water, as needed.
- Step 2
- Toss shredded carrots and cabbage in a bowl. Add cilantro.
- Step 3
- Cook noodles according to package instructions. Drain, and then toss with veggies. Stir in peanut sauce. Serve with a wedge of lime and, if using, a sprinkle of chopped peanuts. Add Sriracha on the side, if desired.
