Thai Peanut Soba Noodles with Asparagus | PCC Natural Markets

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Thai Peanut Soba Noodles with Asparagus

Serves: 4

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Creamy peanut butter and tamari make a delicious sauce for these gluten-free buckwheat noodles. Mix-and-match seasonal vegetables or add a protein for a complete meal.

Ingredients

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Place peanut butter, tamari, rice vinegar, sesame oil, fish sauce, honey, garlic, ginger and hot sauce in the bowl of a food processor. Blend until smooth, scraping down the sides if necessary, about 2 minutes. Thin with water to desired consistency.

Cook soba noodles according to package directions in salted boiling water. Add asparagus to the pot during the last 2 minutes of cooking. Drain noodles and asparagus in a colander; rinse briefly under cool water.

Toss noodles with peanut sauce, bell pepper, green onions and sesame seeds. Serve warm or cold.

Notes

To make this dish a main course, add cooked chicken or tofu.

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