Soba Noodles with Peanut Sauce

Not much to really say just Soba Noodles, peanut butter, oh yum! This was a treat because I haven't made it in so long. The recipe is taken from The Candle Cafe Cookbook. It makes so much sauce that I have to down size it and change it up a bit.

Here our my changes:

Peanut sauce

1 C. organic smooth peanut butter

1/4 C. brown rice vinegar

1 small red onion, finely chopped

1/3 C. cilantro, chopped

1 1/2Tbsp. fresh ginger, finely chopped

1 Lg. garlic clove, chopped

1/2 tsp. crushed red chili flakes

1 T. Ketchup

1/4 C. Braggs Liquid Aminos, soy sauce, or shoyu

1 tsp. hot sauce or more to your liking.

1/4 C. agave or maple syrup or brown rice syrup

1 T. sesame oil

Vegetables:

8 oz. firm tofu, diced andbroiled just to get a bit brown or not /or tempeh

1 Tbsp. Olive oil

2 tsp. minced garlic

2 tsp. minced fresh ginger

1 1/2 C. shredded green cabbage

1 C. Bok Choy, , sliced

1 C. sugar snap peas

1 LG. Red bell pepper, thinly sliced

1 1/2 C. chopped brocolli

8 oz. shitake mushrooms, sliced

1/2 C. green onions

2 tsp toasted sesame oil

Prepare soba noodles according to packaging. Once cooked, rinse in cool water to stop cooking and set aside. In a blender, blend all of the sauce ingredients together and set aside. In a small casserole dish I put the diced tofu in and coat with olive oil, then broil on low just until slightly brown. Set aside. In large saute pan heat olive oil then add garlic, ginger and bell peppers for about 2 minutes. Next add the rest of the vegetables and only cook for a couple more minutes, you want the vegetables to still be a bit crisp. Add the tofu or tempeh and peanut sauce and continue to saute for a few more minutes. Next stir in the noodles and take off heat. This is where you can add more soy and sesame oil and serve.