[Vegan Mofo] My Weakness For Sriracha

I am a huge Sriracha fan - I am constantly squirting way to much on my Thai takeout, adding it to nachos and pizza and mixing it in with bland store bought hummus to make it taste so much better! This is the stuff that would make cardboard taste good - I bet! I even have Matt reaching for it though he does not use as much as me!

Here is a recipe featuring Sriracha from Food Network that is easy and I bet you have most if not all the ingredients in your kitchen. It is very simple so feel free to add some diced pieces of Thai flavored tofu, cooked broccoli or sprouts...If you do not have soba noodles you can substitute whole wheat spaghetti. GF folks can use GF pasta.

Chilled Peanut Soba Noodles

• Kosher salt
• 8 ounces soba noodles
• 1/4 cup natural crunchy peanut butter
• 1/4 cup seasoned rice vinegar
• 1 tablespoon soy sauce
• 2 to 3 teaspoons (or more if you are like me!) of Sriracha

Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, soy sauce, vinegar and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.