Cool soba noodles slathered in a nutty, zing-y, spicy sauce woven between crunches of fresh carrots, radishes, and cucumbers. Truly a dish that delights on a warm summer evening.
Vist Molly’s blog for the recipe — I found it ages ago and have subbed an endless number of ingredients, they all seem to work. Try slivered snow peas or add hard-boiled egg for extra protein. Tonight instead of peanut butter, I used half tahini, half almond butter and a teaspoon of toasted sesame oil in place of a teaspoon of the olive oil. No need to measure any of the sauce ingredients — just eyeball and taste as you go. One noteworthy item: do rinse and separate the buckwheat noodle strands — makes it so they don’t clump together when mixed with the somewhat gloppy (and delicious!) sauce.
P.S. A knife and any old bowl will work just fine.