peanut sauce soba noodle salad

Noodles for me are a pantry staple.  I've always got at least ten different types of noodles on hand ranging from the Asian to Italian variety.  Noodles are great for so many different reasons and not just because they are fun to eat (slurp, slurp), but they are super versatile and recipes involving them can usually be done under 30 minutes which is perfect for any weekday.  You can also combine them with just about any sauce, toss them with an array of ingredients, and eat them hot or cold, on a plate or in a bowl with soup - seriously the options are endless.

WHAT YOU'LL NEED for the sauce

• 1/3 cup of peanut butter
• 1/4 cup of low sodium soy sauce or coconut aminos
• 3 tablespoons of water
• 3 tablespoons of fresh lime juice
• 2 tablespoons of sesame seed oil
• 2 tablespoons of honey or agave nectar to make this vegan friendly
• 1 tablespoon of ground chili paste (optional)
• 1 tablespoon of rice wine vinegar
  

WHAT YOU'LL NEED for the salad

• 8 oz. of dried buckwheat Soba noodles
• 8 oz. of prepared coleslaw (about 1/2 package)
• 3 green onions, sliced

HOW TO MAKE IT

1. Prep noodles according to package.
2. While the noodles are cooking, combine all the sauce ingredients and whisk, or I found it easiest to throw everything in a mason jar and shake.
3. Rinse noodles under cold water and let drain.
4. Place noodles in bowl, add coleslaw mixture, top with green onion.
5. Poor sauce on the edges and combine all ingredients.
6. Dish up and top with Sriracha.

Happy eating!