Gingery Peanut Soba Noodles
 
Hands-on time
Cook time
Total time
 
This perfect weeknight meal is healthy, tasty and ready in 20 minutes flat.
Author:
Yields: 4
Ingredients
  • 5 oz soba noodles
  • 8 oz extra-firm tofu, cubed (optional)
  • Chopped vegetables - I used:
  • 1 red bell pepper
  • 2 carrots
  • 2 crowns broccoli
  • 1 cup frozen edamame
  • 1 Tbsp reduced sodium tamari or soy sauce
  • 1 tsp sesame oil
  • Sauce:
  • 1 knob ginger, chopped or grated (about 2 Tbsp)
  • 1/2 cup peanut butter
  • 2 Tbsp rice wine
  • 1/3 cup reduced sodium tamari or soy sauce
  • 1/3 cup warm water
  • 2 tsp sesame oil
  • 2 tsp honey
  • 1/2 tsp red pepper flakes
  • chopped fresh cilantro for sprinkling
Instructions
  1. First, prep the vegetables, ginger and optional tofu. (If I don't do this first, I tend to let the noodles cook too long.)
  2. Next, heat water for the soba noodles. Once boiling, add noodles and remove from heat. Let soak for several minutes, until tender but not mushy. This really takes almost no time at all, so keep a close eye on them! Strain and rinse in cold water, then set aside.
  3. Heat a large pan over medium-high heat. Once hot, add vegetables and saute for 2-3 minutes. Stir in tamari, sesame oil, and optional tofu and continue sauteing a few more minutes until tofu is heated through and veggies are slightly softened.
  4. While vegetables are sauteing, mix the peanut sauce. Add all sauce ingredients (ginger through red pepper flakes) to a small bowl and (ideally) blend with an immersion blender. Whisking will also work fine - just make sure to chop the ginger as finely as possible beforehand.
  5. To serve, divide soba noodles among individual bowls. Add vegetables and top with peanut sauce and cilantro. Enjoy with a big mug of green tea!
Notes
Peanut sauce from Eat, Live, Run http://www.eatliverun.com/peanut-soba-noodle-bowls/
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/11/weekend-gingery-peanut-soba-noodles/