We can’t get enough of this vibrantly colorful Soba Noodle Salad with Teddie Sauce. This dish can be served warm or cold and makes for great leftovers.
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Jalapeño, thinly sliced
Raw cashew pieces
1 bag frozen edamame, shelled
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
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
This versatile Thai Peanut Stir Fry Sauce tastes amazing on almost anything. Try it as a salad dressing, marinade or as a dipping sauce.
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
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