Soba (Buckwheat) Noodles with Peanut Sauce & A Rainbow of Veggies

Soba noodles are made from buckwheat flour, and pair perfectly with a peanut sauce. This plant-based recipe is perfect for those trying to add more vegetables to their diet, or just want to be better to the planet.

Servings: 4

Ingredients

• 8 oz. dried soba noodles (you can buy GF soba noodles)

• 1 cup red cabbage, shredded finely

• 1/2 cup julienned carrots (you can buy these pre-cut)

• 1 red bell pepper, sliced 1/8 inch thick

• 1/2 cup frozen shelled edamame, thawed

• 2 green onions, sliced thin and on the bias

• 1/4 cup cilantro, chopped

• 1 Tbsp. toasted sesame seeds

• 1/2 cup chopped toasted peanuts, Optional

• 1/2 cup natural creamy peanut butter

• 1 – 2 limes, zested and juiced (3 Tbsp. juice)

• 1/2 Tbsp. rice wine vinegar

• 3 Tbsp. soy sauce (you can use GF Tamari or Coconut Aminos)

• 1 tsp. toasted sesame oil

• 1 – 2 cloves garlic, grated or finely minced

• 1 tsp. ginger, grated or finely minced

• 1 tsp. maple syrup

• 1/2 tsp. Sriracha, Optional for spice

• 2– 3 Tbsp. filtered water, plus more if sauce is too thick
  

Instructions

1. Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually 4 to 5 minutes. Stir occasionally to prevent sticking. Drain the noodles and rinse with cold water and set aside to drain.

2. Add the peanut butter, lime zest, lime juice, soy sauce, sesame oil, vinegar, garlic, ginger, maple syrup, Sriracha (if using) and water to a 2-cup glass Pyrex or a small glass bowl. Whisk together. Add additional water in 1 tablespoon increments until the sauce reaches a sauce-like consistency (not a paste). Set aside.

3. Add the cooked noodles to a large bowl along with half of the peanut sauce and mix using tongs to coat the noodles thoroughly.

4. Add the cabbage, carrot, bell pepper, edamame, green onions, cilantro, and remaining peanut sauce and mix until everything is evenly distributed.

5. Top with sesame seeds and chopped peanuts (if using) and serve immediately, or place in the fridge for 30 minutes to serve chilled. Leftovers will keep in the fridge for up to 4 days.

For extra protein, serve with grilled chicken or shrimp