Soba Bowls with Peanut Sauce
Adapted from The Minimalist Kitchen by Melissa Coleman
kosher salt
9 oz. soba noodles (3 portions)
1.5 C chopped veggie mixture (beans, peas, edamame, broccoli)
1/2 C coconut milk
1/4 C natural, creamy peanut butter
3 T soy sauce
1 T lime juice
Thumbtip of peeled, minced ginger
squeeze of honey
2 C shredded veggies (carrots, turnips, bell pepper, radishes all work)
1/4 C chopped peanuts
2 green onions, sliced
sesame seeds
Sriracha or harissa (optional)
1
MAKE THE SOBA. Liberally salt water just before adding noodles, peas, and/or beans. Cook the soba noodles according to the package instructions. Drain and rinse under cold water until the noodles are cold to the touch.
2
MAKE SAUCE. Blend or food process the coconut milk, peanut butter, soy sauce, lime juice ginger, and honey.
3
PREP THE GARNISHES. Shred the carrots, chop the cilantro, chop the peanuts, slice the onions, etc.
4
ASSEMBLE BOWLS. Divide soba mixture between 4 bowls. Top each with 2 T of sauce and the garnish.
Ingredients
kosher salt
9 oz. soba noodles (3 portions)
1.5 C chopped veggie mixture (beans, peas, edamame, broccoli)
1/2 C coconut milk
1/4 C natural, creamy peanut butter
3 T soy sauce
1 T lime juice
Thumbtip of peeled, minced ginger
squeeze of honey
2 C shredded veggies (carrots, turnips, bell pepper, radishes all work)
1/4 C chopped peanuts
2 green onions, sliced
sesame seeds
Sriracha or harissa (optional)
