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1
Bring a large saucepan of salted water to a boil and add the soba noodles.
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2
Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
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3
Drain in a colander and rinse with cold water.
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4
While the noodles are cooking, place the soy sauce, brown sugar, canola oil, and curry powder in a bowl and stir until the sugar is dissolved.
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5
Stir in the peanut butter, water, and lime juice and mix until well combined.
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6
Cut the snow pea pods into 1-inch pieces on the diagonal.
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7
Cut the bell pepper into very thin slices and cut the slices in half lengthwise.
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8
Peel the carrot and cut into matchstick-sized pieces (about 1/8 by 1/8 by 2 inches).
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9
Place the soba noodles in a large bowl and add the pea pods, bell pepper, carrot, and red onion.
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10
Add the sauce and toss until combined.
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11
Season with salt and pepper and refrigerate until ready to serve.
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12
Soba noodles are a gluten-free noodle made from buckwheat flour.
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13
Because of their buckwheat content, theyre a slow-releasing carbohydrate, which helps keep blood sugar levels stable.
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14
Theyre a staple of Japanese cuisine but dont (yet) have the same following in the U.S.though they are increasingly available in supermarkets (check the Asian food aisle).
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15
Personally, I think thats because of their unusual gray-brown color.
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16
I say get over that and give them a try.
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17
Theyre excellent!
