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.
Soba Noodles with Peanut Sauce & Veggies
Servings: 4
Ingredients
8 oz pack buckwheat soba noodles
1 red bell peppers, cored and seeded, and thinly sliced
1 large carrot, either peeled long with a peeler or shredded
1/4 pound sugar snap peas, sliced diagonally (or shredded cabbage)
1/4 cup edamame, shelled
1/4 cup canola or grapeseed oil
2 Tbsp. rice wine vinegar
1/6 cup soy sauce
1 1/2 Tbsp. sesame oil
1 tsp. Sriracha
1/4 cup smooth peanut butter
1/2 Tbsp. honey
1 garlic clove, grated or minced
1/2 tsp. grated fresh ginger
2 scallions (white and green divided)
1.5 tablespoons toasted white sesame seeds, divided
toasted, chopped peanuts (for topping), optional
cilantro, chopped (for topping), optional
Instructions
Bring a large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain and slice. Set aside.
Add edamame and cook for 2-3 minutes. Remove with a slotted spoon and set aside.
Add the noodles and cook according to package directions. Drain and set aside.
For the dressing, in a small bowl or measuring cup, whisk together the oil, rice wine vinegar, soy sauce, sesame oil, sriracha, peanut butter, honey, garlic and ginger.
Combine noodles, sugar snap peas, edamame, red peppers, carrots and scallions (white part) in a large bowl.
Pour the dressing over, and toss together.
Top with the sesame seeds, green part of scallions, chopped peanuts and cilantro.
Drizzle with more sriracha if you like it spicy. Serve warm or cold.