I N G R EDI E N T S
3 tbsp of peanut butter
3 tbsp of sambal sauce
3 tbsp of soy sauce
1 tbsp of honey
1 tbsp of sesame oil
Juice of 1 lime
1 garlic, grated
1 small knob of ginger, grated
¼ Cup of water
1 Cup of mushrooms
½ cup of cabbage leaves
2 servings of soba noodles
Chopped scallion & cilantro, optional
I N S T R U C T I O N S
- In a mixing bowl, combine the peanut butter, sambal sauce, soy sauce, honey, sesame oil, lime juice, grated garlic, grated ginger, and water. Stir well until the mixture forms a smooth paste.
- Heat a skillet over medium heat, drizzle in a bit of oil, and add the mushrooms, breaking them into smaller pieces. Toss to coat and cook for about 2 minutes.
- While the mushrooms cook, slice the cabbage leaves. Add them to the skillet with the mushrooms, season with a pinch of salt, and drizzle in more oil if needed. Cook for another 2 minutes, then remove from heat and set aside to cool.
- In the now-clean skillet, pour in the peanut sauce and let it simmer over low heat until it thickens.
- Meanwhile, bring a pot of water to a boil and cook the soba noodles according to the package instructions. Drain when done.
- Once the peanut sauce has thickened, add the cooked soba noodles, sautéed mushrooms, and cabbage to the skillet. Gently stir to combine, ensuring everything is coated with the sauce.
- Finish by garnishing with chopped scallions and fresh cilantro before serving. Enjoy!
