- 12 ounces buckwheat soba noodles, or any other whole grain noodle
- 1 cup low-sodium chicken or vegetable broth
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup natural peanut butter
- 1 tablespoon honey
- 1 teaspoon Sambal Oelek (Asian chili sauce)
- 1/4 teaspoon salt
- 2 teaspoons vegetable oil
- 1 large red bell peppers, seeded and sliced into thin strips
- 8 ounces snap peas, strings removed
- 2 carrots, peeled and cut into thin strips
- 1 (1-inch) piece fresh ginger, peeled and grated
- 2 green onions, sliced
- 3 garlic cloves, minced
- Lime wedges, for serving
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.
Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.
Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.
Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.