These cold noodles are the perfect thing to pack for a work lunch. They're vegetarian, but still full of protein, thanks to the soba and peanut butter. Go ahead and double the recipe to cover lunch for another day.
Bring a small pot of salted water to a boil. Add the soba and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles, rinse under cold water and cool.
Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar.
Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately.
When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl).
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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