1/2 cup peanut butter
1/4 cup rice vinegar
1 Tbs agave nectar or maple syrup
1 Tbs minced fresh ginger
2 tsp soy sauce
1 clove garlic, minced
1 Tbs lime juice
1 tsp fresh lime zest
1/2 cup chopped cilantro, divided
1 cucumber, peeled, seeded and sliced
1 small red bell pepper, sliced
1 large carrot, grated
2 Tbs chopped peanuts, optional
1) Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
2) Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest and 1/4 cup of cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs warm water to thin, if necessary.
3) Toss together noodles, cucumber, bell pepper, carrot and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.
Review: I substituted zucchini for the cucumber, because I really don't like cucumbers. Mike actually made the recipe, which was my favorite part. A whole box of spaghetti was used instead of the soba. It was good to increase the pasta, as the sauce is pretty potent. It was yummy, but had quite a distinct taste.
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