This is one of my go-to meals for a quick, healthy weeknight dinner that everyone loves. It's also great as leftovers to pack in mason jars for a healthy lunch on the go, so I always make extra. It's kind of ridiculous how delicious this is for how easy it is to prepare.
If you're new to soba noodles, they are made of buckwheat, a naturally gluten-free whole grain that is packed with plant-based lean protein. In fact, this whole meal is super high in lean protein with the edamame and the peanut butter, but 100% plant-based.
All of the bright colored veggies add a nice sweet crunch and powerful anti-inflammatory antioxidants, making this perfectly balanced for your post-workout fueling. Food that gives your body the nutrients it needs and tastes good in your mouth, that's what I'm talking about!
Hope you love it!
Love & Zest,
PS In case you missed yesterday's blog, check out How Mason Jar Meals Can Make Your Life Easier.
Soba Noodle Salad with HOmemade Peanut-Ginger Sauce
Soba Noodle Salad
- 1 package of soba* noodles
- 1 red bell pepper
- 2 cups fresh edamame, shelled (or thawed from frozen)
- 2 cup snap peas, chopped
- 2 large carrots, grated
- 1 bunch fresh cilantro, coarsely chopped
*Soba noodles are traditionally made from buckwheat, which is packed in plant-based protein. Most varieties available are a blend of buckwheat and whole wheat. If you're gluten-free, look for 100% buckwheat varieties (despite the name, buckwheat is a seed not at all related to wheat, and is naturally gluten-free).
- 1/2 cup natural peanut butter*
- 3 TBSP agave nectar
- 3 TBSP soy sauce or tamari
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 garlic cloves
- 2" of fresh ginger, peeled
- 1-2 tbsp Sriracha hot sauce, depending on how hot you like it
- Cook the noodles for 3 minutes, drain, rinse with cold water, then transfer to a large bowl. I found that cooking them for a minute or two less than the packet instructions helped keep them al dente and less sticky.
- Make the dressing by mixing all ingredients in a blender or food processor until smooth. (I fell in love with my NutriBullet for this job). If dressing is too thick, add more water. Definitely taste as you go. It should taste overly-strong when tried alone - flavors will even out when tossed on the noodles.
- Chop veggies. Carrots can be shredded or purchased pre-shredded.
- To enjoy immediately, toss veggies with noodles and dressing. Top with fresh cilantro and dig in.
- If you read yesterday's blog post on how to pack mason jar meals, and you're inspired to do some meal prep, layer ingredients in jar to take on the go. Start with peanut sauce on the bottom, then noodles, edamame, veggies, and top it off with fresh cilantro. Make it look pretty!