Ingredients

• 2 , 8 ounce
• 1.5 tablespoons canola oil
• 1 onion , diced
• 3 cloves garlic , minced
• 2 teaspoons grated fresh ginger root
• 1 cup shredded carrots
• 1 red bell pepper , diced
• 4 scallions , diced, divided
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon sesame oil
• 2 teaspoons sriracha hot sauce
• 2 teaspoons brown sugar , or to taste
• 1 cucumber , sliced
• 2 teaspoons rice vinegar
• 1 tablespoon toasted sesame seeds
• 1 lime , cut into wedges

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
2. 2 Heat canola oil in a large saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onion is translucent, 3 to 4 minutes. Add carrots, red bell pepper, and 1/2 of the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
3. 3 Mix together soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds; toss once more.
4. 4 Chill noodles in the refrigerator for at least 30 minutes; garnish with remaining scallions and serve with lime wedges.

Nutrition per serving