On a recent snowy Saturday we were cold, hungry and scouring the pantry for lunch ideas. Low and behold, I had everything on hand to make this spicy noodle dish for a quick lunch. Since my new favorite condiment is Sriracha, I'm just finding all sorts of ways to use it and bring a little more spice into my life. I've made many variations on this dish but this version comes together in a snap and is great to keep in the fridge to snack on during a cold weekend!
Spicy Soba Noodles
8 ounces soba (buckwheat) noodles (can also use whole wheat pasta or whatever you have on hand)
1/4 cup natural crunchy peanut butter (or smooth and just chop some peanuts in)
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
Juice of one lime
2 to 3 teaspoons chili sauce (recommended: Sriracha and go easy and start with 2 tsp. and taste)
2 scallions - chopped
1 red pepper - chopped
(I added some chopped cooked pork tenderloin I had left over but could even add cooked chicken or leave vegetarian)
Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
Meanwhile, whisk the peanut butter, vinegar, soy sauce, lime juice and chili sauce in a large bowl until smooth. Add the drained noodles, scallions, red pepper and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours. To serve cold, just loosen noodles with a touch of water.