Cold Peanut Soba Noodles

Description: I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles.

Ingredients:

• 4 tablespoons peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 1 clove garlic, minced
• 1/2 tablespoon rice vinegar
• 2 teaspoons sesame oil
• crushed red pepper flakes (to taste)
• 4 ounces cooked soba noodles (or regular spaghetti)
• 1/2 red bell pepper, cut in strips
• 1/2 cup julienned carrot
• 2 green onions, sliced
• 1/2 cup peanuts (I like the Spanish redskins; roasted will do, also)

Steps:

1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles (or spaghetti) with vegetables.
3. Add sauce and combine to coat everything.
4. (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.