Bring a pot of water to a boil. Add
Soba Noodles (8 oz)
and lower the heat so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling.
Boil 4 minutes or according to package instructions, drain and rinse under cold water using your hand to disperse the water evenly over the noodles.
Peanut Butter (1/3 cup)
in a bowl and whisk in the
Water (1 cup)
until blended. Stir in
Apple Cider Vinegar (1/4 cup)
Granulated Sugar (1 Tbsp)
Kosher Salt (1/2 Tbsp)
Garlic (3 cloves)
Crushed Red Pepper Flakes (to taste)
Lemon Juice (1 Tbsp)
Sesame Oil (1 Tbsp)
Sriracha (to taste)
Hot Sauce (to taste)
Let the noodles dry in a colander, and, if need be, gently pat them dry with some paper towels. Meanwhile, julienne the
on a mandoline or slice them into slivers with a knife. Chop
thinly on the bias. Coarsely chop the
Dry Roasted, Unsalted Peanuts (1/2 cup)
Place everything in large bowl. Pour some of the dressing over top. Toss. Taste and add more dressing if desired. Serve with more Sriracha or Sambal on the side.