Buckwheat Noodles in Peanut Sauce


As an appetizer or main dish, cook up your favorite noodles and toss with this easy, creamy sauce. It’s too good.

2 tablespoons peanut butter – almond butter or sesame tahini can be used instead of peanut butter
2 tablespoons nutritional yeast
1 tablespoon mellow white miso paste
1/4 water for the sauce
4 ounces dry noodles (100% buckwheat noodles shown in the picture)
3 cups water for cooking the noodles

1. In a large pot, boil water. Stir in noodles, cover the pot and cook until soft. Remove from heat. Place a colander in the sink and carefully drain off the water.
2. While the noodles are cooking, put the peanut butter in a medium size mixing bowl. With a fork, add 1/4 cup water, about a tablespoon at a time until the mixture is creamy. Beat in the nutritional yeast followed by the miso. The mixture should be a thick paste.
3. Add the hot noodles to the paste and toss well, coating the noodles with the sauce. Serve immediately.

Serves 2-4.

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