{"id":6656,"date":"2009-08-12T21:19:35","date_gmt":"2009-08-13T01:19:35","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6656"},"modified":"2009-08-12T21:39:54","modified_gmt":"2009-08-13T01:39:54","slug":"soba-noodle-salad-with-peanut-butter-dressing%e3%81%9d%e3%81%b0%e3%81%a8%e9%b6%8f%e8%82%89%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%83%94%e3%83%bc%e3%83%8a%e3%83%83%e3%83%84%e3%83%90%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6656&lang=en","title":{"rendered":"Soba Noodle Salad with Peanut Butter Dressing
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Soba Noodle Salad with Peanut Butter Dressing<\/strong>
\nDinner August 10, 2009<\/em><\/p>\n

As I informed (or warned) you yesterday, here is another dish with soba noodles. Cooked soba noodles were mixed with chicken, carrot, snow peas, green onion, and peanut butter dressing. Sesame seeds were sprinkled on top right before serving. <\/p>\n

I loved the crunchiness of the vegetables and the unique flavor of the peanut butter dressing. The peanut butter dressing gives an interesting flavor that for some reason reminds me of a southeastern Asian dish. This is definitely not a traditional way to use soba noodles. But hey, so what? Right? it’s tasty! I ate a big bowlful of this salad for dinner two nights in a row this week. I didn’t need anything else; well there was everything in the bowl, protein, vegetables, carbs, and a big flavor! <\/p>\n

peanut butter dressing: vinegar, soy sauce, salad oil, peanut butter, sugar, ginger, toban chili bean sauce <\/p>\n

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Soba Noodle Salad with Peanut Butter Dressing Dinner August 10, 2009 As I informed (or warned) you yesterday, here is another dish with soba noodles. Cooked soba noodles were mixed with chicken, carrot, snow peas, green onion, and peanut butter dressing. Sesame seeds were sprinkled on top right before serving. I loved the crunchiness of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-6656","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6656"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6656\/revisions"}],"predecessor-version":[{"id":6718,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6656\/revisions\/6718"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}