½ package soba noodles
1 cup sugar snap peas
1 bunch bok choy, chopped roughly
½ cup scallions, chopped finely
1 tbsp organic olive oil
¼ cup crunchy organic peanut butter
1 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp water
1 inch of fresh ginger, shredded
1 tsp organic brown sugar
2 tbsp kelp, chopped roughly
½ cup peanuts, crushed
Cook soba noodles according to package directions.
Sauté the peas, bok choy, and scallions in the olive oil until softened.
In a sauce pan heat up the peanut butter on low and once softened add all the remaining ingredients except the kelp and peanuts.
Whisk the sauce until smooth and take off the burner. This is your peanut sauce.
Add soba noodles to the skillet with sauteed veggies. Top with peanut sauce.
Top the whole thing with kelp and crushed peanuts and combine.