1tspsesame oil(or neutral oil of choice, such as refined coconut oil)
1red bell peppercut into strips
2carrotspeeled and cut into matchsticks
tamarind sauce(see above)
1headkohlrabipeeled and cut into matchsticks
sesame seeds and cilantrofor garnish
Cook the soba noodles according to package instructions, completing the other recipe steps in the meantime. Rinse and drain the noodles once done cooking. Gently toss them with a bit of sesame or other oil to keep them from sticking.
For the tamarind sauce:
In a small, microwave-safe bowl, combine the tamarind, peanut butter, sugar, garlic, chili, soy sauce, and (optional) lime juice. Whisk in the water using a strong fork, mixing together as much as possible.
Microwave in 30-second intervals, mixing each time, until the sugar is dissolved and the sauce is fully combined. Alternately, you can simmer everything together in a small saucepan on the stove. Add salt to taste.
For the tamarind soba noodle salad:
In the microwave or however you prefer to steam vegetables, steam the carrot and bell pepper for about 2 minutes, just enough to slightly soften them.
Gently stir the warm tamarind sauce into the soba noodles until coated.
Fold in the steamed peppers and carrots, green onions, and kohlrabi.
Eat warm or enjoy after refrigerating (the flavor will continue to improve). Serve garnished with sesame seeds and cilantro, if desired.