Soba Noodles with Veggies & Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup water
3 tbsp lime juice
1 tbsp soy sauce
2 tsp dark brown sugar
1 tsp paprika
1 tsp hot chile sauce
1 bundle soba noodles
1 cup carrots cut in matchsticks
1 cup asparagus cut in matchsticks
1 bunch greens (spinach, beet greens, chard, etc.)
1 clove garlic, minced
To make the peanut sauce:
Combine all ingredients and stir until creamy.
Cook the soba noodles as directed.
Meanwhile, saute garlic in a tablespoon or two of oil. Add vegetables and cook over medium-high heat in a large pan until tender. If you use spinach you should add that later than the other vegetables, but sturdier greens need the extra time. When the noodles are done, drain (reserve a little of the cooking water) and add to the pan with the vegetables. Add a bit of the pasta cooking water and about half of the peanut sauce to the pan off heat. Stir to combine and add more sauce if desired.
Top with cilantro and serve.
-Peanut sauce adapted from Cooking Light, March '06