Soba Noodles with Peanut-Citrus Sauce

A fantastic go to recipe, adapted only slightly from the blog Orangette. You can add lots of veggies and kids still love it. I've been making this since 2009, and any leftovers are devoured by the next day. Sorry for the less than attractive picture.

Serves 4, or more

For the sauce:
3/4 cup peanut butter, I use Teddie brand natural peanut butter, unsalted, or almond or cashew butter
3 tsp. soy sauce
2 cloves pressed garlic
1 cup fresh lime juice
1 tsp sriracha, or more to taste
1 tsp chili garlic sauce, or more to taste
4 tsp olive oil
5 tsp cool water

For the noodles:
10oz soba noodles
4 red radishes, large shreds (I use a food processor)
3 carrots, large shreds
1/4 of a raw cabbage, shredded, or 3 stalks of celery, sliced thinly on bias
You can add snow peas, edamame, whatever you have, you think will work
Green onion, cucumber, cilantro, chopped peanut or sesame seeds for a garnish

First, make the sauce. Combine all ingredients in a large bowl, and whisk to blend well. It may look clumpy and funny at first, but keep whisking. It will come together into a smooth, light brown sauce. Taste, and adjust to your liking, before adding more sriracha or chili garlic sauce. If it seems too thick, thin with another tsp of water. Set aside. It's not difficult to whisk this together with a fork, it just takes a few minutes, but your food processor can do the job as well.

Meanwhile, put a large pot of water over high heat, and set a colander in the sink. When the water boils, add the soba noodles, and simmer gently they’re fragile, so don’t boil them hard – until they are al dente, that's roughly 3 minutes. They cook fast, so be careful. Do not overcook.

Drain the noodles into the colander in the sink. Then, immediately, wash them in cool water. Turn on the faucet and, using your hands, pick up small handfuls of soba and separate them between your fingers, taking care that each noodle is rinsed. It helps to remove any starchy residues and keeps the noodles from clumping.

Shake any excess water from the noodles, and turn them into the bowl of sauce. Using two forks, gently toss until the noodles are evenly coated. Add the radishes, carrots, cabbage, etc, toss and serve, topped whatever garnish you prefer.