1 package of Soba Noodles

1 or 2 Cucumbers ( I prefer Persian)

Fresh Cilantro for topping

Sesame seeds

1tsp Red Chili flakes (add more to taste)

1tbsp minced or finely grated Ginger

1 clove garlic

2tbsp Rice Vinegar

1/4 cup Soy Sauce

1tsp Toasted Sesame Oil

1/3 cup Peanut Butter

Sea Salt to taste

Sriracha if you’re feeling spicy.

Ah sesame noodles, my old friend. How lucky I am to not have a nut allergy (my sincere apologies if you do). I don’t know who needs to hear this, but peanut butter fixes most things. For example, and oddly enough, chicken noodle soup and for the sake of this recipe, cold noodles. This will in fact become your new favorite thing.

Here we go:

Start by bringing a pot of water to a boil and cook your soba noodles for 4-5 minutes. Mix together in a bowl or even a blender your peanut butter, ginger, garlic, rice vinegar, soy sauce, chili flakes and sesame oil. I add a bit of sriracha to spice it up too, but it is still amazing without.

When the soba noodles are done, add diced cucumbers and toss your peanut sauce in. Chill the noodles in the refrigerator for an hour. Or if you’re impatient like me, 30 minutes. I will say, the colder the better.

Top with cilantro and sesame seeds.

Enjoy!