- 1 8-oz package soba noodles
- 2 teaspoons canola oil
- 1 medium onion, diced
- 3 garlic cloves, minced or pressed
- 1 1-inch piece of ginger, grated
- 1 cup shredded carrots
- 1 cup snap peas
- 3 teaspoons toasted sesame oil
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar (or more, to taste)
- 2 tablespoons creamy peanut butter
- 2 teaspoons garlic-chile sauce (or more, to taste)
- 4 scallions, chopped
- 2 tablespoons toasted sesame seeds
- 2 avocados, sliced and tossed with lime juice
- Extra lime wedges, for serving
- Cook the soba noodles in boiling water until el dente, according to the package directions. Drain and rinse under cool water. Set aside.
- Meanwhile, heat the canola oil in a skillet until shimmering. Add the onion, garlic, and ginger and sauté for a couple minutes. Add in the carrots and snap peas and cook for 5 minutes more until the veggies are all crisp-tender. Remove from heat.
- In the bottom of a large mixing bowl, whisk together the sesame oil, soy sauce, brown sugar, peanut butter, garlic-chile sauce, scallions, and half of the sesame seeds. Add the noodles and veggies to the bowl and toss to combine. Transfer the noodles to serving bowls and top with the remaining sesame seeds and diced avocado. Serve with lime wedges.
- This can be served immediately, chilled, or at room temperature. I find that it tastes even better cold out of the fridge the next day.
- Serving Size: 4 servings