Peanut Sauce Soba Noodles Salad 花生醬蕎麥冷麵沙拉

Ingredients (3 servings):

1 cup carrots, julienned

1 cup red bell pepper, thinly sliced

½ cup green onion, chopped

1 cup purple cabbage, shredded

6 oz (about 170g) buckwheat soba noodles

1 cup organic edamame, shelled

1 ½ tbs sesame oil

3 tbs organic low-sodium soy sauce

2 ½ tbs natural peanut butter

Directions:

1. Boil soba noodles according to package directions (about 4–5 minutes). Drain and rinse under cold water.

2. Slice carrots and red bell pepper, chop green onion, and shred cabbage.

3. Steam or boil edamame until tender (3–5 minutes).

4. In a bowl, whisk together sesame oil, soy sauce, and peanut butter until smooth. Add a splash of warm water if needed to thin.

5. Combine soba noodles, veggies, and edamame in a large bowl. Pour sauce over and toss to coat.

6. Divide into 3 bowls and enjoy chilled or at room temperature.

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材料 (3份):

1 杯胡蘿蔔, 切絲

1 杯紅甜椒, 切薄片

½ 杯蔥花

1 杯紫椰菜, 切絲

6 盎司 (約 170 克) 蕎麥麵

1 杯有機毛豆, 去殼

1.5 大匙芝麻油

3 湯匙有機低鈉醬油

2.5 湯匙天然花生醬

做法：

1. 依照包裝說明煮蕎麥麵 (約 4-5 分鐘）。瀝乾水分, 用冷水沖洗。

2. 胡蘿蔔和紅甜椒切片, 蔥花, 紫甘藍切絲。

3. 毛豆蒸煮至軟爛 (3-5 分鐘）。

4. 在碗中, 將芝麻油, 醬油和花生醬攪拌均勻。如有需要, 可加少量溫水稀釋。

5. 將蕎麥麵, 蔬菜和毛豆放入大碗中。倒入醬汁, 攪拌均勻。

6. 分成3碗, 冷藏或室溫享用。