Cilantro Lime Peanut Soba Noodles

Hey all!

Ethan and I had a wonderful day yesterday. We hiked into my snow shoeing trail (there was no snow to snow shoe on!) and got a good 4+ miles in. On our way back we stopped along the road to take some pictures of the beautiful Pemigewasset River. 

Now, onto the good stuff.

Brace yourselves, Gourmies. We have a great one today. This recipe is SOO easy but seems complicated. It’s another sure to impress. Make it for a special occasion, or make a special occasion out of it. Regardless of when you make it, you’re gonna love it:

Cilantro Lime Peanut Soba Noodles. 

What you need:
Soba Noodles (buckwheat noodles) I prefer Annie Chun’s brand
1 Tablespoon toasted sesame oil, I prefer Eden’s Organics brand (whatever you do, do not omit this item it makes a world of a difference)
1 Yellow onion, cut into rings
1 Garlic cloves, minced
1 Medium/small head broccoli, chopped to bite size pieces
1 Can straw mushrooms, drained
1 Can water chestnuts, drained
1 Red bell pepper, cut into half strips
1 Cup salted cashews

Modified from Source
1/4 Cup crunchy, natural peanut butter
2 Garlic cloves, minced
2 Tablespoon minced fresh, or ground dried, ginger
2 Tablespoons brown sugar
1 Bunch cilantro leaves
Juice of 1 lime
1 teaspoon toasted sesame oil
1/8 Cup soy sauce
2 Tablespoons rice wine vinegar

What you need to do:
Add all of the sauce ingredients to a food processor. Pulse until creamy and completely mixed. Set aside until noodles and vegetables are done.
Bring a large wok or pan to medium high heat. 
Add about a tablespoon of the toasted sesame oil. 
Let the oil come up to heat. 
Add the onion. 
Soften the onion, stirring frequently, about 5 minutes. 
Meanwhile get your noodle water on the stove. 
Add the peppers, broccoli, and garlic to your wok. 
Continue to stir frequently until soft, about 7 minutes. 
After the vegetables start to cook down, bring the noodle water to a boil. 
Add your noodles. 
Cook for the instructed time (about 5-7 minutes). 
While your noodles cook add the straw mushrooms and water chestnuts. 
Drain your noodles.
If you have enough room in your wok add the noodles to the cooking mixture.
If not, add noodles to a large bowl. Pour the vegetables on top. 
Add the sauce to your noodles and veggies, and stir thoroughly. 
Add your cashews and give a generous light mix. 
Serve hot. 

Have you ever made homemade “take-out”?
What’s your favorite Asian dish?
What’s your favorite unique way to use peanut butter?

Cilantro Lime Peanut Soba Noodles

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