¾ cup creamy peanut butter (I like Skippy Natural)
¼ warm water (more or less)
Juice from one lime
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 finely minced fresh garlic clove
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon sugar
1 9.5 ounce package of soba noodles
2 mini or Japanese cucumbers, grated
1 cup grated carrots
½ cup roasted unsalted peanuts, chopped
minced cilantro, for garnish
Bring a pot of water to boil and cook soba noodles according to package directions (until slightly al dente).
While soba is cooking, whisk together first 9 ingredients to form a sauce. Add more or less water to reach the consistency of a thick sauce (it should coat the back of a spoon but not stick to the spoon in clumps). Set aside.
Using clean, dry paper towels, press grated cucumber in a colander to drain excess water. Set aside.
Drain soba noodles and immediately rinse under cold water.
Toss carrots, cucumbers and noodles together in medium bowl. Add sauce and toss some more. Add peanuts.
Garnish with cilantro. Serve immediately or refrigerate for up to 1 day before serving (note: if you refrigerate, you made need to add some more water to the noodles to loosen up the sauce and keep the noodles from sticking to one another).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/11/asian-pbj-soba-noodles-in-peanut-sauce.html