Spicy Peanut Soba Noodles with Vegetables

• 8 oz soba noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili garlic sauce
• 1/2 tsp ground ginger
• 2 cloves garlic, minced
• 1/4 cup water
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snow peas
• 2 green onions, sliced
• 1 tbsp sesame seeds

Steps

1. 1 Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. 2 In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and ground ginger until smooth.
3. 3 Gradually whisk in water until sauce is smooth and slightly runny.
4. 4 Heat a large skillet over medium heat. Add garlic and sauté until fragrant.
5. 5 Add red bell pepper, carrot, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. 6 Toss cooked noodles with the peanut sauce until well coated.
7. 7 Combine noodles and vegetables in the skillet, heating through.
8. 8 Top with green onions and sesame seeds before serving.

Equipment

• Large skillet
• Measuring cups and spoons
• Cutting board and knife

Variations

• Add shrimp or chicken for a non-vegetarian option.
• Substitute zucchini ribbons for some of the traditional veggies.

Substitutions

• Use almond butter instead of peanut butter for a nut-free option.
• Substitute wheat noodles if soba is unavailable.

Pairings

• Serve with a chilled Asian pear drink.
• Pairs well with steamed edamame on the side.

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper flakes.
• If you prefer a thinner sauce, add an extra tablespoon of water.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat with additional sauce if needed.

Serving Suggestions

• Pair with a simple cucumber salad.
• Serve with crispy tofu for extra protein.

FAQ