soba, revisited

I know, I know I've posted two other soba recipes, but this one takes the cake, guys. It's really savory because of the peanut butter, but balanced out by the lime and fresh cilantro... and if you like to spice things up, top it off with some sriracha. It's perfect.


2 bundles soba noodles*
2 mushrooms (I use bella), chopped
3 cups cabbage, shredded
1 medium carrot, shredded
2 scallions, white bottom parts separated from the tops, both chopped
2 cloves garlic, minced
1/2 cup cilantro, chopped
1 lime
3 tbsp. soy sauce
2 tbsp. peanut butter
2 tbsp. oil + a little extra for sauteing the vegetables 

Heat some oil over medium heat in a large skillet, and add mushrooms and the white parts of the scallions. Cook for a couple of minutes, until the mushrooms start to turn golden. Add carrots, cabbage, & garlic. Saute approximately 5 minutes, until the carrots and cabbage are soft. 

In a small saucepan cook warm the juice from the lime, soy sauce, oil, & peanut butter. Whisking until it's smooth. Set aside.

Cook noodles per the instructions on the package, and strain. Place them in a large mixing bowl, and add the vegetables and sauce. Gently toss to combine, and coat the noodles with the sauce.

*Don't cook more than two bundles of soba at a time. For some reason, even if you use a large pan, it causes them to all clump together and turn to mush.