FoodDay and it is just as good as it sounds! I could not find Buckwheat noodles so I used Quinoa noodles instead. Also, I omitted the sugar and didn't miss it even one iota. I bet it would be great with some chicken in there if one were so inclined!
I found this was best right after it was made. After being in the fridge, the PB gets a little pasty but maybe if it were brought to room temp again before serving it'd be heaven again.
So since I can't seem to make the link to the recipe work, I'll have to paste it in. EVS, Oregonlive! I guess my friends won't be looking at your advertisers today, now, will they?
1/2 cup creamy peanut butter
21/2 tablespoons soy sauce
21/2 tablespoons water
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
11/2 inches fresh ginger, peeled, cut into chunks
3 green onions, green and white parts, roughly chopped
21/2 tablespoons firmly packed brown sugar
1 pinch crushed red pepper flakes
11/2 cups broccoli florets
1 cup snow peas or frozen petite peas
8 ounces buckwheat noodles
1 red bell pepper, cored and cut into thin 1-inch strips
2/3 cup roughly chopped fresh cilantro, plus extra for garnish
1/3 cup chopped unsalted roasted peanuts
4 lime wedges
To make the sauce, puree the peanut butter, soy sauce, water, lime juice, vinegar, ginger, green onions, brown sugar and red pepper flakes in the food processor. Put the broccoli in a small pan of water and cook just until tender; add the snow peas just to warm them through. If you are using frozen peas, just drop them into the hot water with the broccoli right before draining.
Cook the noodles until al dente according to package directions; drain.
Toss the noodles with the broccoli, peas, bell pepper and cilantro, and toss with the peanut sauce. Place into bowls and garnish with the chopped peanuts, more chopped cilantro and a lime wedge.