2 cups slivered carrots
2 cups bean sprouts
1/2 lb asparagus, cut into 2-inch pieces
1 lb package organic soba noodles
1/2 cup slivered green onions
1 hothouse (English) cucumber, slivered
1 tsp crushed garlic
1 tsp grated fresh ginger
1 tbsp minced green onion
6 tbsp chunky peanut butter
2 tbsp tamari or low-sodium soy sauce
1 tbsp mirin
1 tbsp spicy BBQ sauce
1 tbsp roasted sesame oil
1 tsp dry mustard
1/3 cup pasta water
- Boil water for noodles according to package directions. While water heats, prep your veggies: sliver the carrots, green onions and cucumber. Cut the asparagus.
- Put noodles in water. Set a timer for 2 minutes less than cooking time. When the timer rings, add the asparagus pieces. Use a wooden spoon to push the asparagus under the water. Then add the slivered carrots. This will cool the temperature of the water. Watch closely; as soon as noodles are "al dente", take pot off stove and drain noodles and vegetables together, reserving some of the water (to be used in sauce).
- Put the noodles and vegetables in a bowl. Add the bean sprouts, green onion and cucumber. Mix together. The heat from the noodles will kind of "wilt" the raw vegetables you've just added.
- If you have a food processor, just peel the garlic and ginger, throw in processor and spin. (if no food processor, crush the garlic in a garlic press, grate the ginger and use a whisk to blend all the sauce ingredients.) Add all the remaining ingredients for the sauce and blend.
- Pour sauce over noodles, toss well and serve at room temperature.
Notes: The sauce will taste "strong" until you put it on the noodles and mix it all together - then sometimes it tastes too weak for your personal taste. You may have to experiment with the various ingredients of the sauce until you get it to your personal liking. A BIG difference depends on the barbecue sauce that you use: be sure to choose one that you really like. I use Annie's Naturals Organic BBQ Sauce, Original Recipe. My friend Kim Brown makes her own BBQ sauce!