This peanut sauce only needs to cook long enough until all ingredients are combined and it is warmed through. In fact, it’s better not to leave it on the heat much longer than that or it can thicken. If it ends up thicker than you’d like, add additional coconut milk or hot water to thin.
Bring a pot of salted water to a boil. Soba noodles typically only take 3-4 minutes to cook, so I wait to put them in until the veggies are almost finished.
Prepare vegetables and add to a medium hot skillet slick with olive oil. Salt lightly and sauté until tender.
Combine peanut butter and coconut milk in a saucepan over medium low heat. I use Adams creamy, but crunchy would be even better. Just don’t use a Jif- or Skippy-like variety — they’re full of added sugar. Whisk together until combined.
Mix in soy sauce, honey and vinegar.
Season with cayenne to desired heat-factor. Add chopped fresh cilantro if you are a cilantro person.
Finish with roasted peanuts on top. (I also stir in some of these to add a crunch if I’m using creamy peanut butter. You can certainly leave them out if you don’t have any).
In a large serving bowl, layer noodles and sautéed vegetables and top with peanut sauce. Sprinkle with chopped roasted peanuts and serve.