Peek-A-Boo Peanut Noodle Salad

• 14 cup reduced-fat peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 14 tablespoons sesame oil
• 1 teaspoon grated fresh ginger
• salt & freshly ground black pepper
• 12 lb soba noodles
• 2 scallions, thinly sliced
• 1 medium carrot, peeled and thinly sliced
• 12 cup blanched peas

1. Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil, and ginger.
2. Season with salt and pepper and set aside.
3. Bring a large pot of salted water to a boil.
4. Add the noodles and cook, stirring constantly, until the water returns to a boil.
5. Cook until the noodles are al dente.
6. Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture.
7. Add 2-4 tablespoons hot pasta water to loosen up the sauce.
8. Add the vegetables and toss well.
9. Let cool.
10. Cover and refrigerate.

peanut butter, soy sauce, lemon juice, sesame oil, ginger, salt, noodles, scallions, carrot, blanched peas

Taken from www.food.com/recipe/peek-a-boo-peanut-noodle-salad-185656 (may not work)