INGREDIENTS:
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Shredded carrots
Snap peas
Cilantro
Jalapeño, thinly sliced
Raw cashew pieces
1 bag frozen edamame, shelled
TOPPING:
⅔ cup Teddie Smooth Peanut Butter, unsalted
3 tbsp low sodium soy sauce or tamari
2 inch ginger piece, minced
2 garlic cloves, minced
2 limes, juiced
1-2 tsp red pepper flakes (omit if you don’t like spice)
1 tbsp pure maple syrup
1-2 tbsp warm water
INSTRUCTIONS:
Cook soba noodles according to package instructions.
Strain and rinse under cold water and put aside.
Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
Mix all vegetables and cashews together in a large bowl and toss with peanut sauce. ANY combination of raw veggies will work great!
NUMBER OF SERVINGS: About 6
INGREDIENTS:
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp Teddie Chunky Peanut Butter
1 tbsp brown sugar
1 tsp garlic powder
⅛ tsp ground ginger
⅛ tsp cayenne pepper
INSTRUCTIONS:
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
NUMBER OF SERVINGS: 4
