Peanut Soba Noodle Bowls
Servings: 4 bowls
Ingredients
- 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
Peanut Sauce
- 1/2 cup natural creamy peanut butter
- 2 tablespoons reduced-sodium tamari or coconut aminos
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 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
Instructions
- 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, lime juice, 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!
Notes
*Be sure to use certified gluten-free soba noodles for allergies (such as Eden or King Soba)
Click Here for Nutrition Facts
Nutrition Facts are for 1 bowl or 1/4th of recipe