Asian Peanut Soba Noodles
- 8 oz soba noodles
- 2 tbsp soy sauce or gluten-free coconut aminos
- 1.5 tbsp maple syrup or agave
- 1 tbsp sriracha sauce
- 2.5 tbsp lemon or lime juice
- roughly 1/4 cup hot water
- 2–3 cups veggies
- 1–2 cloves garlic
- 2 tbsp coconut oil
- 12 oz (one package) fried tofu
Make the sauce first.
1. Add the peanut butter, soy sauce, sweetener, sriracha, and citrus juice to a medium bowl and start whisking. Add more sriracha if you like extra spice.
2. Slowly add some hot water to thin out the mixture. Go easy on the water, because it will dilute the flavor if you add too much. You want a consistency that is creamy, but not too drippy.
3. Once mixed well, set aside.
Prepare the veggies.
1. Pick which veggies you’d like to add. My favorites are broccoli, squash, edamame, peas, carrots, and cabbage.
2. Chop the veggies into bite sized pieces.
3. Mince your garlic, or use garlic paste.
4. Add the coconut oil to a pan on medium-low heat. Allow oil to heat up.
5. Sauté the garlic on low heat for a minute or so.
6. Add the veggies and stir for a 4-5 minutes. Denser veggies cook first since they need more time to become softer.
7. Once veggies are thoroughly cooked, set aside.
Cook the soba noodles.
1. Cook the noodles according to the package.
2. Once cooked and drained, place in the medium sized bowl of peanut sauce.
3. Mix well.
4. Add the sautéed vegetables to the bowl.
5. Add the cooked tofu if you’d like. The recipe I use is here. It’s been my favorite tofu texture!
6. Mix well and plate.
7. Optional toppings to add: sesame seeds, sriracha, and green onions.
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Photo: Paige Butzlaff