Soba Noodle Salad

A few weeks ago I made this delicious soba noodle salad:

I'd never cooked with soba noodles before, but because they are brown, they looked healthy, so I decided to give it a shot.

On a Sunday night, I made a peanut sauce:

Cook up some finely diced onions, grated ginger and garlic. Once they are soft, add in about 1/2 cup of soya sauce, 2 tsps sesame oil, 2 tbsp rice wine vinegar, and 1 tbsp sweet chili sauce. Once it starts to come to a slow boil, add in 1/2 cup peanut butter and whisk until smooth. Let it cool slightly, and then taste it. If you think it needs more of something, add it! Refridgerate overnight.

At the same time, I marinated a steak for Aaron. I pierced it repeatedly with a fork so that it soaked up the maximum amount of marinade. In a bowl, mix together 1/2 cup soy sauce, grated ginger, 1 tbsp brown sugar, 1 tsp sweet chili sauce, 1 tsp worschtisher sauce, 1 tsp white wine vinegar, and pepper. Pour the liquid into a ziplock with the steak, and store overnight in the fridge. Try to flip the steak now and them to disperse everything.

To make the salad on Monday night, I sauteed 1 bag of broccoli slaw with 1/4 head of sliced cabbage, and 1/2 sliced onion. Cook the noodles, then toss in with the vegetable mixture. Add the peanut sauce, and toss to mix. Top with dry roasted peanuts and cilantro.

Grill the steak and slice into thin strips and serve alongside or on top of the salad. The same marinade would work with chicken, shrimp, or salmon!