Ingredients (11)
- 1 pound soba noodles
- 1 garlic clove, grated
- 1-inch knob ginger, grated
- ½ cup smooth peanut butter
- 3 tablespoons low sodium soy sauce
- 2 teaspoons chili garlic sauce
- Zest and juice of 2 limes
- ¼ cup warm water
- 1 Persian cucumber, thinly sliced, to serve
- Peanuts, roughly chopped, to serve
- Cilantro leaves, torn, to serve
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Looking for an ultra easy dinner that also happens to be vegan? These 15-minute peanut soba noodles are the perfect answer. With a sauce quickly whisked together from pantry staples and a garnish of fresh green things (cucumber, cilantro, and scallions), it’s a flavorful and texture-rich bowl of noodles you can feel great about eating—and make even when you’re exhausted.
Note: Soba noodles are easy to overcook, so see a tip on how to avoid that.
Variations: Add tofu or even meat if you’d like a more substantial topping, and try other herbs and veggies you may have hanging around.
If you have a few more veggies in the crisper drawer, try our Asian Peanut Noodles recipe, and for another way to serve soba, try our Soba Noodles with Swiss Chard-Miso Pesto recipe.
Instructions
- 1Cook soba noodles according to package instructions in a pot of lightly salted water. Drain in a colander and thoroughly rinse with cold water.
- 2Meanwhile, in a large bowl, add the garlic, ginger, peanut butter, soy sauce, chili garlic sauce, lime zest and juice, and warm water, and whisk until smooth. If you want a looser peanut sauce, add another tablespoon of warm water.
- 3Add the soba noodles to the bowl and toss with tongs until well combined.
- 4Serve with cucumber, peanuts, and cilantro leaves.
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