Name: Peanut Soba Noodles with Broccoli and Red Pepper
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 12 ounces soba noodles or spaghetti noodles of choice; 2 medium red bell peppers, cut into two inch strips; 5 to 6 tightly bunched broccoli stems (about 1½ to 2 pounds), cut into florets; 1 to 2 tablespoons vegetable oil, for stir-frying; 2 handfuls fresh cilantro leaves, chopped; 1 small bunch of green onions, thinly sliced; Handful of roasted peanuts, for topping; ⅔ cup creamy peanut butter; ¼ cup rice vinegar; 2 cloves garlic, minced and crushed into a paste (I used my garlic press); 1 teaspoon toasted sesame oil; 2 tablespoons reduced-sodium tamari; Big pinch of crushed red pepper flakes; ¼ to ½ cup hot water

Peanut Soba Noodles with Broccoli and Red Pepper

This vegan, Asian-inspired soba noodle bowl recipe is a quick, easy meal. Filled with vegetables, whole grains and protein, it's nutritious and satisfying.

35 min total 20 min prep 15 min cook 6 503 cal

Instructions

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1 Boil a big pot of water. Add the soba noodles and cook according to the instructions on the package. Drain and rinse with cold water. (Tip: soba noodles seem to be more finicky than regular whole wheat pasta, so really, you need to cook them in a lot of water, be sure not to overcook them, and rinse them immediately.)
2 Sauté your broccoli and red peppers over medium high heat with a splash of vegetable oil for about 5 minutes.
3 Whisk together the sauce, adding the hot water in increments at the end. As Heidi put it, you want it to be the consistency of a thin yogurt.
4 Once your noodles are done cooking, rinsed and drained, toss together the noodles, broccoli, red peppers, cilantro, green onions and sauce.
5 Portion into small bowls and top with a sprinkling of dry roasted peanuts.