I ran into this idea for soba noodles and green beans and since that was a big bag of beans in the box, I’ll probably split them between crudité and this recipe that I found in the Washington Post. It’s also a recipe that lends itself to whatever you have in your pantry. For example, they suggested if you don’t have soba noodles, try another thin noodle, such as vermicelli rice noodles or angel hair pasta. And that sriracha could substitute for the chili-garlic sauce, or that you could just whatever hot sauce you have on hand. And finally, that any mild vinegar could substitute for the rice vinegar called for here.
Ingredients:
8 ounces soba noodles 1/2 cup smooth peanut butter 1/4 cup water 2 tablespoons chili-garlic sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon soy sauce or tamari 2 tablespoons vegetable oil Green beans, trimmed, cut into bite-size pieces Kosher salt and pepper Chopped peanuts, for serving
Preparation:
Bring a large pot of water to a boil and cook the soba noodles according to the package instructions; do not overcook. Drain and rinse thoroughly under cold running water to stop the cooking. Thoroughly drain again.
While the noodles are cooking, in a medium bowl, whisk together the peanut butter, water, chili-garlic sauce, rice vinegar and soy sauce until combined; set aside.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the green beans, season with a pinch of salt and a sprinkle of black pepper, and cook, stirring occasionally, until the green beans start to brown in spots, 5 to 7 minutes; remove from the heat.
Add the drained soba noodles and peanut sauce to the green beans and toss to combine. Taste and season with more salt and/or pepper, if needed. Transfer to a large platter or individual bowls and sprinkle with some chopped peanuts before serving.