Ingredients
12 ounces uncooked Japanese soba noodles or whole wheat spaghetti1/4 cup water1 cup fresh snow peas or sugar snap peas, trimmed3 cups ice water3/4 cup frozen green peas, thawed1 small cucumber, chopped3 green onions, finely choppedSAUCE:1/4 cup creamy peanut butter3 tablespoons orange juice3 tablespoons white or rice vinegar3 tablespoons soy sauce4 teaspoons sesame oil or tahini4 teaspoons canola oil1 tablespoon garlic powder2 to 3 teaspoons hot pepper sauce2-1/4 teaspoons sugarTOPPINGS:1/2 cup chopped fresh cilantroSesame seeds, toasted
Preparation
Cook noodles according to package directions. Meanwhile, in a small saucepan, bring 1/4 cup water to a boil over medium-high heat. Add snow peas; cook, uncovered, just until crisp-tender, 1-2 minutes. Drain; immediately drop snow peas into ice water. Remove and pat dry.
Drain noodles; rinse with cold water and drain again. Combine noodles with snow peas, green peas, cucumber and green onions.
In another bowl, whisk together sauce ingredients until blended; pour over noodles and vegetables. Toss to coat. To serve, sprinkle with cilantro and sesame seeds.
