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Yields4 Servings
 1 package Buckwheat Soba Noodles, 8 ounce package
 1 clove Garlic, minced
 ½ inch Fresh Ginger, peeled & grated
 ½ cup Peanut Butter, natural, no salt added
  cup Warm Water
 2 tbsp VSOP Toasted Sesame Oil
 1 tbsp Fresh Lime Juice, freshly squeezed
 1 ½ tbsp Pure Maple Syrup, grade b
 ¼ tsp Red Pepper Flakes, (optional)
 2 cups Julienned Vegetables, your favorties: cucumbers, carrots, zucchini, red bell pepper, etc
 ¼ cup Scallion, chopped (green & white parts)
 ¼ cup Salted Peanuts
1

Prepare the noodles according to package directions.

2

In the meantime, place the garlic, ginger, peanut butter, water, sesame oil, lime juice, maple syrup, and red pepper flakes in food processor, and pulse until smooth.

3

Toss the drained noodles with peanut sauce; add the julienned vegetables and distribute into bowls, Garnish each bowl with scallions and peanuts. Enjoy warm or refrigerate for tomorrow's lunch.

Ingredients

 1 package Buckwheat Soba Noodles, 8 ounce package
 1 clove Garlic, minced
 ½ inch Fresh Ginger, peeled & grated
 ½ cup Peanut Butter, natural, no salt added
  cup Warm Water
 2 tbsp VSOP Toasted Sesame Oil
 1 tbsp Fresh Lime Juice, freshly squeezed
 1 ½ tbsp Pure Maple Syrup, grade b
 ¼ tsp Red Pepper Flakes, (optional)
 2 cups Julienned Vegetables, your favorties: cucumbers, carrots, zucchini, red bell pepper, etc
 ¼ cup Scallion, chopped (green & white parts)
 ¼ cup Salted Peanuts

Directions

1

Prepare the noodles according to package directions.

2

In the meantime, place the garlic, ginger, peanut butter, water, sesame oil, lime juice, maple syrup, and red pepper flakes in food processor, and pulse until smooth.

3

Toss the drained noodles with peanut sauce; add the julienned vegetables and distribute into bowls, Garnish each bowl with scallions and peanuts. Enjoy warm or refrigerate for tomorrow's lunch.

Peanut Butter Power Noodles

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