Soba Noodles with Peanut Dressing

(from kylerhea’s recipe box)

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Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

Source: Alexandra's Kitchen

Categories: April2013, Asian, Healthy, Soba, Zucchini


  • soba noodles, dried or fresh
  • cucumbers
  • scallions
  • peanuts, roasted and unsalted
  • Peanut Dressing::
  • 6 tablespoons good (or not) peanut butter
  • 1 cup boiling water
  • 4 tablespoons cider vinegar
  • 1 tablespoon sugar or honey (I use sugar)
  • 1 to 1 1/2 teaspoons kosher salt (I use 1 1/2)
  • 3 to 4 cloves garlic, minced
  • crushed red pepper flakes or cayenne, to taste
  • 2 teaspoons lemon or lime (or more)
  • 1 tablespoon sesame oil (optional)
  • Sriracha to taste


  1. Bring a pot of water to a boil. Add soba to water and turn heat down so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling if you can help it. Boil 4 minutes (for dried) and about a minute (for fresh), drain and rinse under cold water using your hand to disperse the water evenly over the noodles — again, the noodles are delicate.

  2. Let the noodles dry in a colander, and if need be, gently pat them dry with some paper towels. Meanwhile, julienne the cucumbers on a mandoline or slice them into slivers with a knife. Chop scallions thinly on the bias (if you wish). Coarsely chop the peanuts. Place noodles, cucumbers, scallions and peanuts in large bowl. Pour dressing over top. Don’t be afraid to pour it on — it’s light light! (as my grandmother would say). Serve with more Sriracha or Sambal on the side.

  3. Dressing:

  4. Place the peanut butter in a bowl and whisk in the hot water until blended. Stir in the remaining ingredients. Adjust seasoning as necessary with more lime juice, salt, Sriracha, sesame oil, etc. As noted above, sometimes it’s easier to make adjustments after the dressing has cooled down.

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