Peanut Soba Noodles with Spring Basil Microgreens

Peanut Sauce Ingredients:

¼ C natural peanut butter
¼ C rice vinegar
2 TBS pure maple syrup or honey
1 (1-inch) piece of fresh ginger, peeled and finely grated
2 TBSP sesame oil
2 TBSP Thai sweet chili sauce
Flaked sea salt

Soba Noodle Ingredients:

1 (8-ounce package) buckwheat soba noodles, cooked, drained, and rinsed under cold water
1.5 C wilted seasonal greens (we used rainbow chard and sorrel), warm or at room temperature
¾ C loosely packed spring basil microgreens
Crushed red pepper flakes
Freshly squeezed lemon juice
⅓ C coarsely chopped peanuts (optional)


In a high-speed blender, combine the peanut butter, rice vinegar, maple syrup, ginger, sesame oil, chili sauce and salt to taste. Blend until the mixture is smooth and homogeneous. Taste a little as you go, and adjust the sweetness, spiciness, and saltiness to your liking.

To serve, place the cooked noodles in a medium bowl. Add the peanut sauce and toss to combine. If the sauce is too thick, thin it with a small amount of water, as needed, until the desired consistency is reached. Stir in the wilted greens and the Thai basil microgreens. Sprinkle with the red pepper flakes, drizzle with the lemon juice and garnish with the chopped peanuts and flaked sea salt, if desired.