Instructions: Cut the carrot into matchsticks. Slice the snow peas lengthwise into thin slivers.

For the peanut sauce, whisk together the stock, peanut butter, vinegar, rice syrup, ginger, garlic, soy sauce, and cayenne until well combined. Set aside.

Bring about 12 cups of water to a boil in a large pot. Add the soba noodles and stir to separate. As soon as the water returns to a rolling boil, add 1 cup of cold water. Return to boiling, then immediately turn off the heat and leave the noodles in the hot water for 5 minutes. Drain well, without rinsing.

Heat the oil and sherry in a wok or heavy-bottomed skillet over medium-high heat. Add the onion and stir-fry for 2 minutes. Add the carrot, snow peas, cabbage, and salt. Stir-fry for 4-5 minutes, until the vegetables have begun to wilt. Add the peanut sauce and cook about 1 minute, until bubbling. Add the noodles and toss gently, until well combined with sauce and vegetables. Add another few tablespoons of stock if the mixture seems too dry.

Divide among four heated serving bowls and top each serving with a quarter of the sprouts. Nestle a lime wedge into each bowl and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.