Peanut Soba Noodles with Veggies
Looking for a healthy, plant-based meal that’s both delicious and nutrient-packed? These Peanut Soba Noodles with Veggies are a perfect choice! Made with whole grain soba noodles, red cabbage, bell peppers, and a creamy vegan peanut sauce, this dish is rich in fiber for digestion and loaded with antioxidants. Serve it warm or cold, making it ideal for any season. With its natural, wholesome ingredients, this meal is perfect for meal prep, giving you a quick, nutrient-dense lunch throughout the week. Kids love this one!
Nutritional Benefits
Soba noodles – Made from buckwheat, they are rich in fiber, protein, and essential minerals like magnesium and manganese.
Red cabbage – Packed with antioxidants like anthocyanins, vitamins C and K, and fiber for digestion and immune support.
Bell peppers – High in vitamins A and C, antioxidants, and fiber, supporting eye health and boosting the immune system.
Carrots – Rich in beta-carotene, fiber, and vitamin A, promoting healthy skin, eyes, and digestion.
Peanuts – A great source of healthy fats, plant-based protein, antioxidants like resveratrol, and vitamins E and B3, promoting heart and brain health.
Garlic – Contains allicin, a compound with powerful anti-inflammatory and immune-boosting effects.
Ginger – Aids digestion, reduces inflammation, and provides antioxidant protection.
Sesame seeds – A good source of healthy fats, fiber, calcium, and antioxidants, promoting heart and bone health.
If using a mandoline, this is a really good one!
Why You’ll Love It:
- Fiber-rich: The soba noodles and veggies provide ample fiber to support digestion and gut health.
- Antioxidant-packed: Red cabbage and bell peppers are full of vitamins, boosting your immune system.
- Plant-based & vegan: Free from any animal products, this dish is perfect for those on a plant-based or vegan diet.
- Quick & easy: Ready in under 30 minutes, perfect for busy weeknights.
- Versatile: Enjoy it warm as a cozy dinner or cold as a refreshing lunch.
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Peanut Soba Noodles with Veggies
Ingredients
- 200 g soba noodles
- 1 red bell pepper thinly sliced
- 1 cup red cabbage thinly sliced
- 1 large carrot thinly sliced
- 1/4 cup peanuts plus extra for garnish
- 1 tbsp sesame seeds optional
For the Peanut Sauce
- 1/4 cup peanut butter
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic minced
- 1/2 tsp grated ginger
- 1/4 cup water to thin, as needed
Instructions
- Prepare soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- Using a mandoline or chef knife, thinly slice the red bell pepper, red cabbage, and carrot.
- Peanut sauce: In a small bowl, whisk together peanut butter, soy or tamari sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water until smooth. Adjust the thickness by adding more water as needed.
- Combine everything: Add the cooked soba noodles and the peanut sauce to a bowl with the veggies. Toss everything together until well coated.
- Garnish and serve: Divide the noodles into bowls, sprinkle with peanuts and sesame seeds, and serve with a little extra sauce or chili paste on the side if you like a bit of heat.
Notes
- You can serve this dish warm or cold. If serving cold, rinse the soba noodles under cold water after cooking to prevent them from sticking together.
- Meal prep tip: This recipe is great for meal prep! Store the noodles and veggies separately from the sauce for the freshest results, and toss them together right before serving.
- Feel free to add extra veggies like cucumbers or edamame for added crunch and protein.
- If you are gluten-free, make sure the noodles dont contain wheat!
Storage:
- The Peanut Soba Noodles can be stored in an airtight container in the fridge for up to 4 days. The flavor will deepen as it sits, but the vegetables may soften slightly over time.
- For the best texture, add fresh peanuts or sesame seeds just before serving if stored for later.
Nutrition
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