Vegan Napa Cabbage Soba with Spicy Peanut Sauce
- 1-inch thick slice fresh ginger, peeled and cut in half
- 10 large cloves garlic, peeled
- 2 tsp chili paste, with garlic, or more or less to taste
- 1 cup smooth peanut butter
- 1/2 cup reduced-sodium or gluten-free soy sauce
- 7 Tbsp sugar (or equivalent sugar substitute)
- 7 Tbsp Chinese black vinegar (or Worcestershire sauce)
- 6 Tbsp toasted sesame oil (the kind you get in Asian groceries — I use Maruhon brand)
- 4 oz thin soba noodles
- 2 tsp canola oil
- 2 cups thinly shredded Napa cabbage
- 1 small bell pepper (any color), diced
- 3-4 large mushrooms (any type), sliced
- 1 large scallion, thinly sliced
- This recipe is vegan
- Produce
- Bell pepper, small (1)
- Garlic (10 large cloves)
- Ginger, fresh (1 thick 1-inch thick slice)
- Mushrooms, large (3)
- Napa cabbage (2 cups)
- Scallion, large (1)
- Condiments
- Chinese black vinegar (7 Tbsp)
- Peanut butter, smooth (1 cup)
- Reduced-sodium or gluten-free soy sauce (1/2 cup)
- Cooking & Baking
- Canola oil (2 tsp)
- Chili paste (2 tsp)
- Sesame oil, toasted (6 Tbsp)
- Sugar (7 Tbsp)
- Pasta & Grains
- Soba noodles, thin (4 oz)
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 20, 2011 (1 year ago).
14 people saved this recipe.
