SOBA NOODLE SALAD WITH PEANUT SAUCE

Makes: 4 servings

Notes: Soba noodles are made from buckwheat flour and are usually gluten free. Sometimes wheat is added, so make sure to look at the label if you are on a gluten-free diet.

For the salad

10 ounces soba noodles 1 medium cucumber

8 whole water chestnuts 6 large radishes

1 tablespoon dark sesame oil

For the peanut sauce

cup smooth peanut butter (not natural) cup light soy sauce

2 tablespoons hoisin sauce

2 tablespoons maple syrup

2 tablespoons lime juice (from 1 lime) 1 tablespoon dark sesame oil

1 teaspoon Asian-style chile paste or to taste, optional

For the topping

cup roasted salted peanuts (about 2 ounces), roughly chopped

2 scallions, trimmed and finely chopped

Handful of cilantro leaves

Toasted sesame seeds

1 lime cut into four pieces

1. Bring a pot of salted water to boil on high heat. Add soba, stir to prevent sticking, and cook according to package instructions until just tender. Drain in colander and rinse under cold water until noodles are cool. Reserve.

2. Meanwhile, cut the cucumber, water chestnuts and radishes into ⅛-inch-thick slices, then cut into thin matchsticks. Place them all in a large bowl.

3. Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables along with 1 tablespoon sesame oil and toss to combine. (This will keep them from sticking.)

4. Make the sauce: In a medium bowl, whisk the peanut butter, soy sauce, hoisin sauce, maple syrup, lime juice, sesame oil and optional chile paste until smooth. Taste for seasoning.

5. Spoon the sauce over the noodles, toss to coat the noodles Garnish with peanuts, scallions, cilantro leaves and toasted sesame seeds. Cover and refrigerate for an hour to let the flavors meld. Serve lime wedges on the side.