Go Back
Print

15 Minute Veggie Peanut Soba Noodle Bowl

Course Main Course
Cuisine Vegan
Keyword Easy, oil free, Quick
Total Time 15 minutes
Servings 2 bowls
Calories 527 kcal

Ingredients

  • 4 oz Soba Noodles
  • 2/3 cup frozen edamame or peas
  • 1 bell pepper
  • 2 carrots
  • 4 oz mushrooms
  • 1 cup broccoli
  • sriracha optional
  • scallions optional
  • sesame seeds optional

Peanut Sauce

  • 2 tbsp natural peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 lime
  • 1 clove garlic
  • 1 inch ginger root

Instructions

  1. Bring water to a boil in a medium saucepan.

  2. Cook soba noodles to package directions (about 3 minutes) adding in the frozen edamame to cook with the noodles.

  3. Drain noodles/edamame and rinse with cold water.

  4. In a frying pan or wok heat a few tbsp of water.

  5. Slice your veggies and saute 5-8 minutes or until desired doneness. If they start to stick add a few more tbsp of water.

  6. In a small bowl whisk peanut butter, maple syrup, soy sauce, juice from lime, minced or pressed garlic, grated ginger. Add 2+ tbsp of water to thin out mixture to desired consistency. Should make about 1/2 cup of sauce.

  7. Divide noodles into 2 bowls, add 1/2 veggies to each bowl, top with sauce. Garnish with drizzle of sriracha, chopped scallions and sesame seeds.

Recipe Notes

  • If you keep your peanut butter in fridge or use chunky pb your sauce may be a bit chunky. You can blend your sauce if you prefer a smoother consistency
  • You can use frozen veggies instead or in addition to fresh veggies. Be sure to cook long enough (see package instructions)
  • You can sub Peanut Butter with Almond Butter
  • You can sub ginger powder for fresh ginger use about 1/2 tsp