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Home » Entrées » Soba Noodle Bowl with Peanut Sauce

Soba Noodle Bowl with Peanut Sauce

February 9, 2018 by emmamcdonald 2 Comments

vegan soba noodle stir fry with peanut sauce

A creamy, flavourful and hearty vegan soba noodle bowl! Another versatile meal packed with nutrients that’s not a salad!

vegan soba noodle stir fry with peanut sauce

Soba Noodles:

Soba noodles are Japanese style noodles made from buckwheat. They can usually be found at the grocery store in the International Aisle. Usually the only ingredient in these noodles is buckwheat flour, meaning they are super healthy! Now, you can find many different variations made with rice, sweet potato and other grains – all equally delicious. Soba Noodles are packed with nutrients and also make a great alternative to regular pasta. They can be served hot or as a cold noodle salad.

Show me your bowl!

If you make this at home, I’d love to know how it goes. Leave a comment, send me a DM or tag @PlentyFullVegan on Instagram.

Soba Noodle Stir-Fry:

Peanut Soba Noodle Bowl
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Soba noodles with carrots, peppers, kale, cabbage and creamy plant-based peanut sauce.
Cuisine: Entree
Serves: 2
Ingredients
  • Sauce:
  • 2 Tbsp Peanut Butter*
  • 1-2 tsp sesame oil (optional)
  • 2 Tbsp Tamari (sub Soy Sauce or Liquid Aminos)
  • ¼ lime wedge
  • 1 Tbsp Maple Syrup
  • ½ Tbsp Rice Vinegar
  • 1 inch fresh ginger grated, or ¼-1/2 tsp ground ginger
  • Chilli Flakes, to taste
  • Water or coconut milk - to thin
  • Noodles:
  • ½ Package Soba Noodles (Sub rice noodles or zucchini noodles)
  • ½ an onion
  • 1-2 cloves garlic
  • ½ package of Extra Firm Tofu, pressed
  • 1 Carrot, thinly sliced
  • 4-5 mushrooms
  • 1 Bell Pepper
  • ⅓ cabbage (purple or green) - optional
  • 2 Stalks of Kale, or bok choi
  • Sesame seeds
  • Cilantro
  • Peanuts (crushed)
  • Lime to garnish
  • Optional: edamame
Instructions
  1. Boil water. When the water is boiled add your soba noodles. These cook much faster than regular pasta (about 10 minutes).
  2. While the water is boiling, thinly slice your vegetables and add them to a pan with a small amount of water, sesame oil or neutral oil. They are ordered from longest to cook to shortest, including tofu. Add them to the pan in this order while you cut the others!
  3. To make the peanut sauce add all the ingredients to a small saucepan or microwavable bowl. Heat the sauce and stir. Add water or coconut milk as needed to make a thin but creamy sauce. I usually add 1-2 Tbsp.
  4. Drain your noodles. If they are sticking together run them under hot water or add a bit of sesame oil and toss with your hands.
  5. Add the noodles to the pan with vegetables and sauce. Fry for 1-2 minutes until all coated.
  6. Garnish with sesame seeds, crushed peanuts, fresh lime and cilantro or thai basil.
Notes
*If you are not using all-natural peanut butter, reduce the maple syrup.

**Feel free to sub in and out veggies as you please.
3.5.3251
If you like this recipe try: Tofu Poke Bowl!

Filed Under: Entrées, Recipes, Salads and Bowls

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Reader Interactions

Comments

  1. raju

    September 21, 2021 at 4:59 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
    • emmamcdonald

      October 2, 2021 at 5:02 pm

      So happy you enjoyed it! Thanks for sharing 🙂

      Reply

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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