Years ago my Aunt Louise sent me a cold soba noodle recipe that used brewed tea as an ingredient in the sauce. Since then I’ve been hooked on the tea and peanut flavour combination. These noodles make a refreshing meal for the summer time, by using raw crunchy vegetables you get a new texture next to the peanut butter, which is a good source of protein.
Time: 20 minutes
Vegan, Gluten Free
125g (5oz) dried soba buckwheat noodles, cooked as per instructions on side of pack (about 4 minutes)
4 tablespoons brewed black tea
2 1/2 tablespoons peanut butter
1 tablespoon chilli jam/sauce or less if you prefer not as spicy
1 tablespoon tamari sauce
1 tablespoon toasted sesame seed oil
1/2 tablespoon cider vinegar
1 handful thinly sliced red cabbage
1 spring onion/scallion, ends trimmed and very thinly sliced
3 radishes, ends trimmed and cut in half then very thinly sliced
1 medium carrot, ends trimmed and cut in half and then very thinly sliced or use a potato peeler to slice thin ribbons of carrot
Cook the noodles as per instructions on pack, drain and rinse in cold water.
In a medium/large mixing bowl, mix the brewed tea, peanut butter, tamari sauce, toasted sesame oil, cider vinegar and chilli sauce and mix until it becomes a well combined sauce.
Stir the cooked noodles into the dressing.
Then add all the thinly sliced vegetables.