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Cold Soba Noodles with a high Omega-3 Peanut Sauce

June 03, 2024

Cold Soba Noodles with a high Omega-3 Peanut Sauce

Hello dear Readers and Friends,

I've always loved cold noodles with sesame sauce but have never made them -- before now -- because of all the Omega-6s in sesame oil.

Then I saw this recipe in the New York Times and realized that I could substitute the peanut butter with Smart Balance Peanut Butter to create a dish with a healthy balance of Omega-3s and Omega-6s. I even went a step further and used chopped walnuts -- instead of peanuts -- on top. This is a very delicious and forgiving dish. I think you can use whatever veggies you have to top it off. It also keeps well in the fridge if you have even left over! The only trick is to rinse the cooked soba noodles well.



Yield: 4 servings

      • Kosher salt
      • 10 ounces soba noodles
      • 1medium zucchini or cucumber (about 6 ounces)
      • radishes (about 4 ounces)
      • 1bell pepper (any color)
      • 1tablespoon sesame oil
      • ½ cup roasted walnuts or salted peanuts (about 2 ounces), roughly chopped
      • scallions, trimmed and finely chopped
      • Handful of cilantro leaves
      • 1lime, cut into wedges for serving


    • ½ cup smooth Smart Balance Peanut Butter
    • ¼ cup soy sauce
    • tablespoons maple syrup
    • tablespoons lime juice (from 1 lime)
    • tablespoon sesame oil
    • teaspoons chile oil or hot sauce, plus more to taste
    • 1garlic clove, grated
Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. Slice the peppers into ⅛-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside. Delicious!

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