Buckwheat noodles and cabbage salad for a lunch box

Ingredients:

• 60 g soba (buckwheat noodles)
• 1 tbsp + 1.5 tsp creamy peanut butter
• 1 tsp. hoisin sauce
• 0.5 tsp hot garlic sauce
• 1 tbsp + 1 tsp lime juice (from about 1 lime)
• 1 tsp. dark sesame oil
• 0.5 cups prepared coleslaw mix, finely shredded
• 2 tablespoons fresh coriander leaves
• 1 green onion, thinly sliced
• Half an orange, red, or yellow bell pepper, thinly sliced
• Half an Iranian cucumber, halved and sliced ​​into thin strips
• 2 sheets seaweed chips, cut into thin strips
• Special equipment: a liter plastic container or a glass jar

Preparation:

1. Bring a small saucepan of salted water to a boil. Add the noodles and cook according to package directions. Set aside 2 tablespoons of the water, drain the rest, and let the noodles cool.
2. In a medium bowl, combine peanut butter, hoisin sauce, hot sauce with garlic, 1 tablespoon lime juice, 0.5 teaspoon sesame oil, the reserved 2 tablespoons of noodle water, and a large pinch of salt. Add the noodles to the sauce and toss to coat completely. Transfer the noodles to a plastic container or 1-liter glass jar.
3. In the same bowl, combine the remaining 1 teaspoon of lime juice, 1/2 teaspoon of sesame oil, a pinch of salt, and a few grinds of black pepper. Add the coleslaw mix, cilantro, green onions, bell pepper, and cucumber and toss to distribute the ingredients evenly.
4. Place in a container on top of the noodles. Pack the seaweed chips separately. Before eating, sprinkle the crispy seaweed on top and eat straight from the container (or transfer to a bowl).