Peanut Soba Noodle Bowls
Peanut Soba Noodle Bowls- buckwheat noodles and crisp vegetables are tossed in a tangy peanut sauce for a light and satisfying meal that’s packed full of Thai-inspired flavor. (vegan with gluten-free option)
Have you ever had soba noodles?
I’m kind of embarrassed by this but I didn’t try them for the first time until a few weeks ago. With warm weather approaching I’ve been craving light and cool dishes and I had them on my recipe list so I figured I’d finally give them a go. Turns out I’m a fan. BIG LEAGUE. ;)
If you’re not familiar with soba noodles they’re almost like a thin Japanese version of spaghetti made from buckwheat flour. Buckwheat is not only high in fiber and antioxidants but it’s also a great source of protein. When served with crisp fresh vegetables and creamy peanut sauce, soba noodles make for a light meal that’s surprisingly satisfying.
I guess you could say the peanut sauce is more Thai-inspired than Japanese but considering the soba noodles are served cold, I think it works perfectly.
The sauce has savory flavor from the tamari, sour from the rice wine vinegar, and sweet with a hint of caramel flavor from the coconut sugar. You may have to resist drinking it with a straw.
To add more depth to the sauce, I also used garlic powder and ground ginger because I had some in my pantry. If you really want to get fancy you can use 1 clove fresh garlic and about 1/4-inch ginger. I was too lazy for all of that business.
As complicated as it might seem, altogether this recipe takes about 20 minutes to make. You chop the veggies, whisk together the sauce and boil the noodles for just 4 minutes. That’s it!
You can prep them for delicious and healthy lunches during the week or a light and easy dinner option. I hope you love them as much as I do!
Peanut Soba Noodle Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 5
Total Time: 20
- 6 ounces soba noodles*
- 1 and 1/2 cups shredded purple cabbage (about 1/2 small head)
- 1 cup shredded carrots
- 1/2 cup finely chopped green onion (about 6 green onions)
- 1 small red bell pepper, cored and thinly sliced
- 1 medium cucumber, seeded and thinly sliced
- 1/4 cup fresh cilantro
- 1/2 cup natural creamy peanut butter
- 2 tablespoons reduced-sodium tamari (or coconut aminos)
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons coconut sugar
- 1-2 teaspoons ground ginger (or 1/4-inch fresh, minced)
- 1-2 teaspoons garlic powder (or 1 clove, minced)
- pinch of crushed red pepper (optional)
Bring a large pot of water to a boil and cook soba noodles as directed. Strain and rinse with cold water to keep from sticking together.
Meanwhile prepare the peanut-lime sauce by combining the peanut butter, tamari, and rice wine vinegar in a small bowl. Add 1 tablespoon coconut sugar, 1 teaspoon ground ginger, 1 teaspoon garlic powder and 2-4 tablespoons of water to thin, as needed. Taste test to see if you prefer more vinegar, coconut sugar, ginger, or garlic powder. You may also want to add salt if your peanut butter is unsalted. Add crushed red pepper and whisk until smooth.
Divide cooked soba noodles into 4 separate bowls and top with chopped vegetables. Serve with peanut sauce and enjoy!