Not so long ago I started cooking with soba noodles and while these are a Japanese tradition I just had to make a Thai version to soothe some of my intense cravings.
The noodles actually lend themselves to any flavor combination you can imagine. My Thai themed sauce was peanut based with a splash of coconut milk.
Again, no measuring really occurred so below are my estimates:
1 tablespoon peanut butter
2 tablespoons coconut milk
¼ cup water
½ a small onion
tablespoon finely chopped cilantro
1 teaspoon graded Galangal root (fresh ginger can be substituted)
1 pinch of sea salt
(optional- one clove garlic graded and red pepper flakes/chopped chilies to taste)
makes enough to coat one batch of noodles for 1-2 people
Directions: in a small skillet or saucepan sauté the onions with salt until they become soft and clear (if you’re choosing to add garlic or red pepper flakes or chili peppers do so now. This will mellow the garlic flavor and better incorporate your spicy ingredients). Add the peanut butter, coconut milk and water and combine with the onions. The mixture should be about the thickness of Alfredo sauce. If it’s thinner that is fine; we’re just trying to avoid a paste-like sauce. Remove pan from heat and place in serving bowl. Take the graded galangal (or ginger) in your palm and squeeze out it’s juice directly into the sauce- you may throw away the pulp. Stir in the finely chopped cilantro. Pour over your noodles and enjoy!