1 lb Japenese soba noodles
2/3 c warm water
1 organic red pepper
1 handful fresh cilantro
2 tsp red pepper flakes
½ c sesame seeds plus extra for garnish
1 cup peppered cashews
1 bunch scallions
1 c all natural peanut butter
½ c soy sauce
4 tbsp ginger
3 tbsp garlic
4 tbsp rice wine vinegar
4 tbsp toasted sesame oil
2 tsp agave nectar
Cook soba noodles until al dente then run under cold water and set aside in a large mixing bowl.
Mince garlic and ginger. In a food processor add the peanut butter, soy sauce, ginger, garlic, rice wine vinegar, sesame oil, agave nectar and the juice of one lime. Begin mixing in processor and drizzle in water until desired consistency is reached.
Dice red pepper and cilantro and scallions then rough chop peppered cashews.
Pour peanut dressing over the noodles and mix. Add red peppers, red pepper flakes, sesame seeds, cilantro, scallions, cashews and zest of one lime. Mix well.
Serve in a large white plate or platter or use individual Chinese take-out containers.
Garnish with sesame seeds, cashews, cilantro, scallions and bell pepper. Enjoy!
Be careful not to overcook soba noodles.
When preparing the peanut dressing, add water slowly … if you add too much re-thicken with peanut butter.