Ingredients
6ozsoba noodles
1lbs.broccoli rabe
2tbspextra-virgin olive oil
salt,to taste
½cupcreamy peanut butter
¼cupreduced sodium tamari or reduced-sodium soy sauce
3Tbsp.rice vinegar
3Tbsp.water
2Tbsp.honey,or agave nectar
1tsp.fresh ginger,grated
2clovesgarlic,pressed or minced
¼tsp.red pepper flakes,plus more for sprinkling
small handfulfresh cilantro,chopped
1smalllime wedge
1/2tsp.sesame seeds
Preparation
Prepare the broccoli rabe by rinsing it well and patting it dry. Slice off the tough lower ends of the stems and discard.
To prepare the peanut sauce, whisk together the ingredients until well blended. Set aside.
Bring a large pot of salted water to boil. Meanwhile, warm olive oil in a large skillet over medium heat. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes.
Toss to combine and continue cooking, stirring occasionally, until the leaves have wilted and the stems are easily pierced by a fork, about 8 minutes. Remove from heat.
Once the water is boiling, add the soba noodles and cook just until al dente for about 5 minutes. Drain the noodles, then return them to the pot, add the broccoli rabe and toss with peanut sauce until blended.
Transfer to a serving bowl or individual bowls and top with a sprinkle of chopped cilantro, a small squeeze of lime juice, a sprinkle of sesame seeds, and red pepper flakes.
