3 ounces low-sodium, 100-percent buckwheat soba noodles
1/4 cup creamy peanut butter
2 tablespoons brown rice vinegar
1 tablespoon agave nectar or maple syrup
1/2 tablespoon minced fresh ginger
1 teaspoon low-sodium soy sauce
1 clove garlic, peeled
1/2 tablespoon lime juice
1 teaspoon fresh lime zest
1/4 cup chopped cilantro, divided
1 cucumber, peeled, seeded, and sliced
1 small red bell pepper, sliced
1 large carrot, grated
Cook the noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
Puree the peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/8 cup cilantro in a blender or food processor until smooth and creamy, adding 1 to 2 tablespoons of warm water to thin, if necessary.
Toss together the noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with the remaining cilantro.