Peanut Sesame Soba Noodles: The Easy Way

I feel like I'm always seeing 'new' versions of varying cold Asian noodle salads. And I feel like I always get (possibly over) excited.

To me, there isn't much better than a properly prepared Asian noodle salad or hot noodle soup. Typically, however these 'new' versions require you to use some ingredients that typically aren't easily obtained.

Like kaffir lime leaves.
Or a particular form of sprout.
Or tamarind pulp.
Or fresh galangal.

All of these reasons are why I jumped at this simple and delicious cold soba noodle salad. You have some room to play with spiciness. Maybe add some chili paste or cayenne. Also, the dressing could stand up to a hint of lime juice and honey.

Or not, but either way it will be a satisfying meal and a filling pasta dish without the gluten induced bloats.

Peanut Sesame Soba Noodles
slightly adapted from Nourish Blog

(salad)
6-8 oz soba noodles (try to get the 100% buckwheat version but 60/40 or 70/30 wheat and buckwheat will do as well!)
1/2 medium head of red cabbage (or 1 very small head), halved, cored, finely shredded into couple-inch ribbons
1/2 large head of savoy, napa or green cabbage, halved, cored, finely shredded into couple-inch ribbons
1 red or green pepper, cored, halved and finely sliced
2 medium/large carrots, peeled, then either julienned or sliced on a mandolin
5 scallions, sliced very thin, white and light green parts
1/2 cup each of mint, basil, and cilantro, roughly chopped
1 small jalapeno, seeded and minced
2 large chicken breasts, pan fried, roasted or poached, cooled and shredded, optional
2 Tbs sesame seeds, toasted
1/4 cup crushed/chopped peanuts, toasted

(dressing)
1/2 cup creamy peanut butter
1/4 cup tamari (gluten free soy sauce)
1/4 cup light coconut milk
1/3 cup rice wine vinegar
2 Tbs water
3 Tbs sesame oil
2 Tbs fresh ginger, minced
1 large garlic clove, minced

1. Cook soba noodles per package instructions. When cooked, drain and rinse with cold water until cool.
2. Add all salad ingredients into a large bowl.
3. Add all dressing ingredients into a blender, and blend, blend, blend.
4. Pour out half of the dressing over the salad. Toss. Taste. Add more if you like, or save for another use, like over pan fried tofu, or as a regular salad dressing.