1/4 cup peanut butter
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 clove garlic, minced
1 teaspoon minced fresh ginger
pinch cayenne
1/4 cup coconut milk
8 oz buckwheat soba noodles
2 cups broccoli florets
1 medium carrot, sliced on the diagonal
4 green onions, thinly sliced
1 teaspoon toasted sesame seeds
- Combine peanut butter, tamari, vinegar, fish sauce, garlic, ginger, cayenne and coconut milk in a small saucepan and place on low heat. Stir until smooth and heated.
- While sauce is heating, heat a large pot of salted water to boiling and cook soba noodles according to package directions. Add broccoli florets and carrot slices to the pot during the last 2 minutes of cooking. Drain noodles and vegetables in a colander.
- Toss noodles with peanut sauce and green and sprinkle with sesame seeds.
