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Peanut Soba Noodle Bowl
from Cookie + Kate

Name: Peanut Soba Noodle Bowl
Ingredients: 12 ounces soba noodles or spaghetti noodles of choice; 2 medium red bell peppers, cut into two inch strips; 5-6 tightly bunched broccoli stems (about 1½ to 2 pounds), cut into florets; 1-2 tablespoons vegetable oil, for stir-frying; 2 handfuls fresh cilantro leaves, chopped; 1 small bunch of green onions, thinly sliced; lightly roasted peanuts, for topping; ⅔ cup creamy peanut butter; ¼ cup rice vinegar; 2 cloves garlic, minced and crushed into a paste (I used my garlic press); 1 teaspoon toasted sesame oil; 2 tablespoons reduced-sodium tamari; Big pinch of crushed red pepper flakes; ¼ to ½ cup hot water

Ingredients

You need 14 Ingredients

¼ to ½ cup hot water

Big pinch of crushed red pepper flakes

2 tablespoons reduced-sodium tamari

1 teaspoon toasted sesame oil

2 cloves garlic, minced and crushed into a paste (I used my garlic press)

¼ cup rice vinegar

⅔ cup creamy peanut butter

lightly roasted peanuts, for topping

1 small bunch of green onions, thinly sliced

2 handfuls fresh cilantro leaves, chopped

1-2 tablespoons vegetable oil, for stir-frying

5-6 tightly bunched broccoli stems (about 1½ to 2 pounds), cut into florets

2 medium red bell peppers, cut into two inch strips

12 ounces soba noodles or spaghetti noodles of choice

Steps

Showing 2 out of 5 Steps

Sauté your broccoli and red peppers over medium high heat with a splash of vegetable oil for about 5 minutes.
Boil a big pot of water. Add the soba noodles and cook according to the instructions on the package. Drain and rinse with cold water. (Tip: soba noodles seem to be more finicky than regular whole wheat pasta, so really, you need to cook them in a lot of water, be sure not to overcook them, and rinse them immediately.)

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Cookie + Kate