These noodles do have quite a few ingredients, but the result is worth it. The sauce hits the right balance of sweet, savory, and spicy while the cabbage and peanuts give crunch and texture to the noodles. I use buckwheat soba noodles (they are slightly healthier) but you could use any noodle. For extra spice, a drizzle of sriracha is perfect on top.
1 9.5oz package of soba noodles (I use Hakubaku Organic Soba noodles but you can use any kind)
1 nappa cabbage, thinly sliced
5 cloves garlic, minced
1 inch of ginger, peeled and minced
1/4 teaspoon crushed red pepper or 1 tablespoon chili oil
3 tablespoons sesame oil
2 tablespoons butter
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons honey
1 bunch of cilantro, chopped
4 green onions, chopped
1/2 cup unsalted peanuts, chopped (optional)
1. On low heat in a big pan, sauté the garlic, ginger, red pepper flakes (or chili oil), in butter and sesame oil for 5 minutes until tender and fragrant. Add the lime juice, honey, and soy sauce and simmer on low while you prepare the noodles according to the directions on the package.
2. Add the Nappa cabbage to the sauce and sauté just until it starts wilting. Add the noodles, tossing together until totally combined.
3. Toss in the cilantro, green onions, and peanuts. Serve immediately.