Soba Noodle Bowls With Spicy Peanut Sauce

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Recently, I have been finding that my dinners, which are often some makeshift combination of a salad and a protein, have been leaving me completely unsatiated, causing me to post-dinner snack on everything and anything in sight. So I found myself looking for a dinner that was easy, filling and delicious, where my recent repertoire of dinners might only fill two of those three important criteria. This soba noodle bowl is exactly what I needed. The tofu, which I get at Trader Joe’s comes pre-marinated, is so good, I always use the vegetables that I have on hand, so I don’t have to make a special grocery run, and the sauce comes together in a mason jar. It simply couldn’t be more perfect.

Ingredients

For the bowl (makes 2)

1 package buckwheat soba noodles (I use these from Whole Foods)

1 pkg Trader Joe’s Sriracha tofu

1/4 cup cucumber, thinly sliced (i used a carrot peeler)

2 radishes, thinly sliced

1/2 cup purple cabbage

2 large handfuls kale

1 avocado

1/4 cup cilantro, chopped

*Other vegetables I like to add include: yellow or orange bell pepper, carrots, scallions or corn

For the Sauce

1/4 cup creamy peanut butter

3 tbs soy sauce (use coconut aminos if sensitive to soy)

1 1 tbs rice vinegar

1 tsp sesame oil

1 tsp honey

2 tsp freshly grated ginger

1 clove garlic

1 teaspoon Sriracha

Directions

  1. On the stove, bring 1 pot heavily salted water to a boil. Once boiling, add soba noodles and cook according to package instructions (about 4-5 minutes)

  2. While the noodles boil, make your sauce. In a mason jar, or container with a lid, combine all the ingredients for the sauce. (If it is too thick, add water 1/2 tsp at a time) Shake the container vigorously until all the ingredients are combined.

  3. Prepare vegetables, chopping into thin and small pieces. In a sauté pan coated with 1 tsp olive oil, cook tofu until lightly browned.

  4. Drain the noodles and rinse under cold water. Place in bowl and coat with desired amount of sauce (leave a little extra to drizzle over top of vegetables).

  5. Add vegetables and tofu to the bowl, top with fresh cilantro and left over sauce. Stir everything together and enjoy!

Sara KeeneComment