cooking

Everyone's making peanut soba noodles everywhere in the food-blog-o-sphere.

101 Cookbooks - Lazy Day Peanut Noodle Salad
Food.com - Cold Peanut Soba Noodles
Post Punk Kitchen - Ginger Peanut Soba Noodles

These are just a few of my favorites.

Here's my contribution to the question:

1 package buckwheat soba
1/3 cup Jif or other creamy peanut butter (I like the balance of sweet and salty in Jif)
1/4 cup lower-sodium tamari soy sauce.
2 tbsp rice wine vinegar
1 generous splash of Frank's hot sauce
1 clove garlic
1 thumb ginger
about 8oz well drained, firm tofu (this I had marinated in lemon juice ginger and garlic, but plain tofu will do fine here).
green onions
asparagus
green beans or snowpeas or sugar snap peas or edamame
1/2 cup roasted salted (or unsalted) peanuts

Cook the soba according to package directions. When I drain them, I usually pour the boiling water over the beans & peas to save cooking them separately.
In a bowl, combine peanut butter, tamari, rice wine vinegar, hot sauce and the garlic and ginger (either very finely chopped or pressed). Add noodles, mix well.
Let the vegetables sit in the water until bright green and a bit tender. Drain, add to noodle mixture. Top with green onions and the peanuts.
This is a dish with infinite possibility of course. Pretty much any vegetable is going to work here. Try red pepper and broccoli, shiitaki mushroom and fresh peas etc. etc.