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1 Bring a large pot of water to a boil and cook the soba noodles according to the package instructions; do not overcook
2 Drain and rinse thoroughly under cold running water to stop the cooking
3 Thoroughly drain again
4 While the noodles are cooking, in a medium bowl, whisk together the peanut butter, water, chili-garlic sauce, rice vinegar and soy sauce until combined; set aside
5 In a large skillet over medium-high heat, heat the oil until shimmering
6 Add the green beans, season with a pinch of salt and a sprinkle of black pepper, and cook, stirring occasionally, until the green beans start to brown in spots, 5 to 7 minutes; remove from the heat
7 Add the drained soba noodles and peanut sauce to the green beans and toss to combine
8 Taste and season with more salt and/or pepper, if needed
9 Transfer to a large platter or individual bowls and sprinkle with some chopped peanuts before serving
11 If you don’t have soba noodles, try another thin noodle, such as vermicelli rice noodles or angel hair pasta
12 Sriracha also works well in this recipe, or you could try it with whatever hot sauce you have on hand
13 You can use another mild vinegar, such as apple cider or white wine, in place of the rice vinegar