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Peanut Noodles with Cucumber

Southeast Asian · 15 min · Easy · 4 servings

Peanut Noodles with Cucumber

A no-cook peanut, lime and soy sauce whisked in the bowl, tossed through noodles with cold cucumber ribbons. Fifteen minutes, and better slightly under-dressed than over.

~450 cal per serving — Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Cook the noodles

    ⏱ 5 min

    Boil the soba in a pot for the time on the packet, then drain and rinse under cold water until completely cool. Rinsing is not optional — warm soba keeps cooking and turns to paste in the sauce.

  2. 2

    Whisk the sauce

    In a bowl, whisk the peanut butter, soy sauce, lime juice and sesame oil with a little cold water until smooth and pourable. It will seize at first and then loosen — keep going.

  3. 3

    Toss

    Add the drained noodles to the bowl with the cucumber ribbons and scallions and toss until everything is coated. Start with three-quarters of the sauce; you can always add more.

  4. 4

    Serve

    Scatter the cilantro over and serve cold or at room temperature.

Notes

Rinse the noodles properly cold or the whole thing claggs together. The sauce thickens in the fridge, so if you make it ahead loosen it with water before tossing. Good the next day as a packed lunch.

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