Need a quick but healthy dinner? This Asian broccoli peanut soba noodle dish is easy, healthy, and full of nutrient packed greens. It is also customizable so feel free to add whatever veggies your heart desires. I like to add more broccoli or green beans, but any vegetable should be delicious with it. If you are a peanut butter fan, this recipe is definitely a keeper. These broccoli peanut soba noodles are packed with protein and will make your tummies feel so satisfied. I’m also really into soba noodles lately. They are so easy and fast to cook. Make these noodles when you are short on time or just want an easy dinner that is dang good delicious! Oh, and did I mention these were vegan and oil-free?! Yep, you should just make them now! Broccoli Peanut Soba Noodles
Makes 2-4 servings
8 oz. soba noodles
4 cups broccoli
2 cups green beans
Dry roasted peanuts for garnish (optional)
½ cup natural creamy peanut butter
¼ cup reduced sodium tamari or reduced-sodium soy sauce
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp pure maple syrup (or honey if not vegan)
1 tsp grated fresh ginger
3 cloves garlic, pressed or minced
¼ teaspoon garlic chili paste or red pepper flakes (optional)
Prepare the peanut sauce. In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. Set aside.
Bring a large pot of water to a boil. Cook soba noodles according to package instructions (usually about 5 minutes). Careful, they don’t take that long to cook. During the last 2 minutes of cooking the soba noodles, you can throw in the broccoli and green beans to lightly cook. OR you can bring another pot of water to a boil and lightly cook the veggies in there. Drain noodles and veggies and return them to the pot. Add in the peanut sauce and toss until well combined.
Serve and garnish with peanuts, red pepper flakes, and/or a squeeze of lime.
(recipe adapted from Cookie+Kate)