SOBA NOODLE SALAD
8 ounces dried buckwheat soba noodles
3 Tbs. creamy peanut butter
3 Tbs. reduced sodium soy sauce
3 Tbs. extra-virgin olive oil
1/4 cup fresh lime juice
1 Tbs. sesame oil
1 Tbs. honey
1 (1 inch) piece of fresh ginger, peeled and coarsely chopped
1-2 tsp. red pepper flakes
1 (1 1/2 lb.) head napa cabbage, cored and shredded
1 red bell pepper, thinly sliced
3 scallions, white and green parts, thinly sliced
1-2 cucumbers peeled, halved lengthwise, and thinly sliced
1 cup silvered almonds, toasted
3 Tbs. black sesame seeds
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender but still firm to the bite, 4to 5 minutes. Rinse well in cold water, drain and put in a serving bowl.
In a blender, combine the peanut butter, soy sauce, olive oil, lime juice, sesame oil, 2 Tbs. water, honey, ginger and red pepper flakes. Blend until smooth.
Pour the dressing over the pasta. Add the cabbage, bell pepper, scallions, cucumber, and almonds. Toss until all of the ingredients are coated. Garnish with the sesame seeds and serve.