Sesame Peanut Sauce-
6 tablespoons reduced sodium soy sauce
2 tablespoons sesame oil
1-2 tablespoon unsweetened peanut butter
4 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
10 ounces soba noodles
2-3 cups fresh mixed vegetables (I use the Trader Joe’s Asian stir-fry mix of bok choy, snap peas, peppers, broccoli, water chestnuts)
1/4 cup toasted sesame seeds
1/4 cup chopped unsalted peanuts, optional
1/4 cup fresh cilantro leaves, optional
1-2 cooked chicken breasts, chopped, optional
Boil three quarts of water in a large pot.
In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic. Set aside.
Then, using a wok, heat a tablespoon of oil. Add vegetables and cook until tender, yet still firm. About 5 minutes.
Add noodles to the boiling water and stir. Cook until tender (5 minutes). Drain in a colander; run warm water over the noodles until the water runs clear. (If the noodles aren’t washed, they’ll be starchy and sticky.) Drain thoroughly again. Add sauce to the vegetables in the wok and toss to coat evenly. Add chicken and noodles; toss again. Garnish with sesame seeds, peanuts, and/or cilantro.