Spicy Sesame Peanut Noodles

Spicy Sesame Peanut Noodles: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

12 ounces (340 g) soba noodles (or other hearty whole-grain pasta)

1/2 cup (130 g) natural peanut butter (without salt, sweetener, or other additives, or use almond butter)

1/4 cup (60 g) tahini

3 cloves garlic, minced

2 to 3 tablespoons (12 to 18 g) minced ginger, to taste

1/4 cup (60 ml) warm water

1 tablespoon (15 ml) peanut oil

1 tablespoon (15 ml) sesame oil (light, toasted, or a combination)

1 to 2 tablespoons (15 to 28 ml) chili oil, to taste

1/4 cup (60 m) low-sodium tamari (or low-sodium soy sauce)

1 tablespoon (13 g) Sucanat, xylitol, or sugar, or more to taste

2 tablespoons (28 ml) apple cider vinegar

2 tablespoons (28 ml) fresh-squeezed lime juice (or omit and add 2 more tablespoons, or 28 ml, cider vinegar)

1 cup (100 g) chopped scallion

1 cup (110 g) shredded or julienned carrot

1 large cucumber, peeled, seeded, and julienned

1/4 cup (35 g) roasted peanuts or toasted sesame seeds

Cooking Instructions:

Cook the soba noodles until al dente according to package directions. When draining, reserve one-fourth of the cooking liquid and pour it back into the empty cooking pot with the drained noodles to help prevent sticking.

In a food processor, add the peanut butter, tahini, garlic, ginger, water, peanut oil, sesame oil, chili oil, tamari, sweetener, vinegar, and lime juice, and process until smooth, scraping down the sides as necessary.

Toss the prepared noodles with 1 cup (235 ml) of the sauce or to taste, and fold in the scallions, carrots, and cucumber, topping with peanuts or sesame seeds. Serve warm, at room temperature, or cold.