Cold soba with lemony peanut and crunchy veg from The Cook You Want to Be: Everyday Recipes to Impress (page 212) by Andy Baraghani

  • toasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute cashew butter or tahini for peanut butter, rice vinegar for Chinese black vinegar, and cashews or sesame seeds for peanuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute cashew butter or tahini for peanut butter, rice vinegar for Chinese black vinegar, and cashews or sesame seeds for peanuts.

  • eclairea on August 08, 2025

    Delish, easy and fast summer lunch! Added some chili crisp for a hit of heat, would be great with other fresh veg on hand like julienned carrots, radish, edamame and/or thinly sliced snap peas. Guess I need to make it again to try!

  • averythingcooks on November 22, 2024

    He gives lots of options here so I used our favourite Asian style noodles, rice vinegar, cashews & tahini. The dressing has lots of flavour but we found it really thickens as the noodles cool...however the resulting "kinda clumpy" noodles didn't bother us. Along with the generous amount of scallions & a mix of diced sweet & hot chiles from my freezer, we added frozen peas. This was a tasty side for some Thai pork wraps.

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