Sesame-Peanut Noodles

(recipe from WholeFoodsMarket.com)

Serves 4.

1 (8-oz.) pkg. 100% whole grain soba noodles
2 cups snow peas, strings removed (I used snap peas, and I roughly chopped them.)
2 Tbsp. roasted, unsalted, unsweetened smooth peanut butter or almond butter
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. sesame tahini
1/8 tsp. crushed red pepper flakes
1 1/2 cups shredded carrots
1 red bell pepper, thinly sliced
1 cup sliced green onions
3 Tbsp. toasted sesame seeds

Cook soba noodles according to package directions.  Add snow peas with 1 minute cooking time remaining.  Drain noodles and snow peas thoroughly.

Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper.  Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles.  Add noodles, snow peas, carrots, bell pepper, green onions, and sesame seeds.  Toss to coat noodles and vegetables thoroughly with sauce.  Serve at room temperature or chilled.

(I actually doubled the sauce for this, I think because I had a little more vegetables than called for.  This is a simple salad, but it has a nice taste.  Perfect to bring for work lunches.  Nice for the summer.)