Soba Noodle Bowls With Spicy Peanut Sauce
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
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)
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.
Prepare vegetables, chopping into thin and small pieces. In a sauté pan coated with 1 tsp olive oil, cook tofu until lightly browned.
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).
Add vegetables and tofu to the bowl, top with fresh cilantro and left over sauce. Stir everything together and enjoy!