I’m a huge fan of Asian inspired meals – mostly because they generally contain ample amounts of vegetables, a whole grain, and a delicious sauce. This soba noodle bowl is no exception! This bold peanut sauce pairs perfectly with light, crisp vegetables and protein-packed soba noodles.
I love peanut butter, and on my way home from work today I just couldn’t shake the craving for something nutty and delicious. This bowl hit the spot in a healthy way – I loaded it up with vegetables for a boost of vitamins, minerals, and color. Nuts may seem like a confusing food, because they’re deemed a healthy food yet have a high fat content. The stigma against all fat is truly undeserved – it’s all about what kind of fat you’re consuming.
Nuts do contain a higher amount of fat, but these polyunsaturated and monounsaturated fats are both essential and healthy – so don’t fear them! When it comes to nuts, it’s all about portion size.
Fun Fact!? – Peanut are actually a legume! They are also a good source of Choline, Vitamin E and Folate! So you’re peanut butter addiction is a healthy addiction 😉
If case you’re still trying to figure out what the heck soba noodles are while I rant about peanuts: these thin noodles are made from buckwheat flour and are typically found in Japanese cuisine. A serving of buckwheat noodles contains approximately 6-10g of protein! They’re light, tasty, and graciously pick up whatever flavor you lend to them!
A fork-full of yum 🙂
– Ingredients –
2 bundles of soba noodles
1/2 large zucchini
1 1/2 carrots
1/2 yellow bell pepper
handful of snap peas
1/4 cup corn
1/2 cup edamame
1/3 cup natural peanut butter
1 clove garlic
2 tsp Bragg’s liquid aminos
1/4 tsp ginger
red pepper flakes
– Recipe –
1. Boil 8 cups of water for the soba noodles. In the meantime, chop your vegetables. I used a spiralizer to create carrot ribbons and zucchini noodles.
2. To make the sauce: Combine peanut butter, garlic, liquid aminos, ginger, a sprinkle of paprika, a sprinkle of red pepper flakes, and a few tablespoons of warm water as needed. You may also add some of the excess oil that collects in the natural peanut butter (not all though – you’ll have dry peanut butter left over!). Blend these ingredients into a thick, fluffy peanut butter paste
2. Once the water has boiled, place your noodles in gently and allow them to cook for about 4 minutes, or until they are tender. Once done, drain the noodles and rinse with cold water.
3. Add a thin coating of water to a pan and pour the vegetables in. Once this small amount of water heats to a boil, it will cook the vegetables gently. Let this cook for about 4-5 minutes, depending on how crunchy or soft you prefer your vegetables.
4. Add in the peanut sauce and mix to coat the vegetables, then add the soba noodles and mix to combine. The small amount of hot water present will help the sauce break up more and distribute.
5. Allow it to simmer of heat for 2-3 minutes. Then cover and remove from heat and allow to sit for a few more. This short sitting time will help the sauce firm up a bit more and really coat the noodles and vegetables.
6. This meal can be served hot or cold – enjoy!