SPICY PEANUT SOBA NOODLES WITH GREEN BEANS

Serves: 4

■ 8 oz (225 g) soba noodles (see

■

note)

■ 1/2 cup (125 ml) smooth peanut butter

■ 1/4 cup (60 ml) water

■ 2 tbsp (30 ml) chili-garlic sauce (see note)

■ 2 tbsp (30 ml) rice vinegar (see note)

■ 1 tbsp (15 ml) soy sauce or tamari

■ 2 tbsp (30 ml) vegetable oil

■ 10 oz (284 g) frozen cut green beans, thawed or one (14.5-oz/ 412 ml) can cut green beans, drained

■ Kosher salt

■ Black pepper

■ Chopped peanuts, for serving

1. Bring a large pot of water to a boil and cook soba noodles according to package instructions; do not overcook. Drain and rinse thoroughly under cold water to stop cooking. Thoroughly drain.

2. While the noodles cook, in a medium bowl, whisk together peanut butter, water, chili-garlic sauce, rice vinegar and soy sauce until combined.

3. In a large skillet over medium-high heat, heat oil until shimmering. Add beans, a pinch of salt and pepper and cook, stirring occasionally, until the beans start to brown in spots,

5-7 minutes; remove from heat.

4. Add noodles and peanut sauce to the beans and toss to combine. Taste and add more salt and pepper if needed.

5. Transfer to a large platter or individual bowls and sprinkle with some chopped peanuts before serving.

Notes: If you don't have soba noodles, try another thin noodle such as vermicelli rice noodles or angel hair pasta.

Sriracha also works well or try

■

whatever hot sauce you have.

You can use another mild vinegar,

■ such as apple cider or white wine, in place of rice vinegar.

Make ahead: The sauce can be made and refrigerated for up to 1 week. The noodles can be cooked, refreshed with cold water and tossed with a bit of neutral oil and refrigerated for up to 2 days.