Soba Noodle Bowl with Peanut Sauce

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

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.

Recipe:

Peanut Soba Noodle Bowl

 

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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*
• 2 Tbsp Tamari (sub Soy Sauce or Liquid Aminos)
• ¼ lime wedge
• 1 Tbsp Maple Syrup
• 1 Tbsp Rice Vinegar
• 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)
• 1 Carrot, thinly sliced
• ½ Bell Pepper
• ½ Cup cabbage (purple or green)
• 2 Stalks of Kale
• Sesame seeds
• Cilantro
• Peanuts (crushed)
• Lime to garnish
• Optional: tofu, tempeh, 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, vegetable broth, sesame oil or coconut oil. They are ordered from longest to cook to shortest. 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 sauce pan 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.

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.

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