Cold Soba with Lemony Peanut and Crunchy Veg

Serves 4

INGREDIENTS

1/3 cup peanut butter, cashew butter or tahini

3 tablespoons soy sauce

2 tablespoons black vinegar or unseasoned rice vinegar

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice, or as needed

2 teaspoons peeled, finely grated ginger

2 teaspoons granulated sugar

2 teaspoons toasted sesame oil

Kosher salt

14 ounces dried soba noodles

Thinly sliced scallions, for serving

Sliced cucumber, for serving

Cilantro sprigs, with as much stem as possible, for serving

Sliced fresh chiles, for serving

Crushed toasted peanuts or cashews and/or sesame seeds, for serving

procedure

1. Bring a large pot of water to a boil. While you’re waiting, in a medium bowl, combine the peanut butter, soy sauce, vinegar, lemon zest, lemon juice, ginger, sugar, sesame oil and salt to taste and whisk until a smooth sauce forms.

2. When your water boils, drop the noodles into the pot, give them a stir and cook until barely tender, about 5 minutes (refer to the package directions just to be sure). Drain and rinse under cold water to stop them from cooking. Drain again.

3. Divide the noodles among four bowls and spoon the sauce on top. Scatter each serving with scallions, cucumber, cilantro, chiles and nuts and serve.

— From “The Cook You Want to Be,” by Andy Baraghani (Lorena Jones, $35)