Chilled Peanut Noodles
How to Make It
Bring a large pot of salted water to a boil over high heat. Add the soba and cook until almost al dente, 7 to 10 minutes. Add the snap peas and let boil for 1 minute more. Drain the soba and snap peas and transfer to a large bowl.
In a high-speed blender, combine the peanut butter, sesame oil, rice vinegar, ginger, garlic, honey, chile sauce, lime juice, and water and blend until smooth, about 30 seconds. Pour over the soba, add the bell pepper and carrots, and toss until everything is completely coated in the peanut sauce. Transfer to an airtight container and store in the refrigerator or a small portable cooler for up to 4 hours. Just before serving, garnish with peanuts and cilantro.
From Vegetarian Heartland, by Shelly Westerhausen (Chronicle Books, 2017).