Cold Soba Noodles with a high Omega-3 Peanut Sauce

Hello dear Readers and Friends,

I've always loved cold noodles with sesame sauce but have never made them -- before now -- because of all the Omega-6s in sesame oil.

Then I saw this recipe in the New York Times and realized that I could substitute the peanut butter with Smart Balance Peanut Butter to create a dish with a healthy balance of Omega-3s and Omega-6s. I even went a step further and used chopped walnuts -- instead of peanuts -- on top. This is a very delicious and forgiving dish. I think you can use whatever veggies you have to top it off. It also keeps well in the fridge if you have even left over! The only trick is to rinse the cooked soba noodles well.

INGREDIENTS

• Kosher salt
• 10 ounces soba noodles
• 1medium zucchini or cucumber (about 6 ounces)
• 5 radishes (about 4 ounces)
• 1bell pepper (any color)
• 1tablespoon sesame oil
• ½ cup roasted walnuts or salted peanuts (about 2 ounces), roughly chopped
• 2 scallions, trimmed and finely chopped
• Handful of cilantro leaves
• 1lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE

• ½ cup smooth Smart Balance Peanut Butter
• ¼ cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons lime juice (from 1 lime)
• 1 tablespoon sesame oil
• 2 teaspoons chile oil or hot sauce, plus more to taste
• 1garlic clove, grated