How To Make Peanut Soba Noodles with Broccoli and Red Pepper
This amazing noodle bowl has a variety of texture and flavors that would please even the pickiest eaters! An amazing soba dish with host of vegetables.
Serves:
Ingredients
For Noodle bowl:
- 12ozsoba noodles(or spaghetti noodles)
- 2red bell peppers medium, cut into 2-inch strips
- 6broccoli stemstightly bunched, (about 1½ to pounds), cut into florets
- 2tbspvegetable oilfor stir-frying
- 2handfulsfresh cilantro leaveschopped
- 1bunch of green onionssmall, thinly sliced
- handfulroasted peanutsfor topping
For Sauce:
- ⅔cuppeanut buttercreamy variant
- ¼cuprice vinegar
- 2clovesgarlicminced and crushed into a paste
- 1tsptoasted sesame oil
- 2tbsptamarireduced-sodium
- 2pinchescrushed red pepper flakes
- ½cuphot water
Instructions
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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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Sauté your broccoli and red peppers over medium high heat with a splash of vegetable oil for about 5 minutes.
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Whisk together the sauce, adding the hot water in increments at the end. Look for the consistency of a thin yogurt.
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Once your noodles are done cooking, rinsed and drained, toss together the noodles, broccoli, red peppers, cilantro, green onions and sauce.
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Portion into small bowls and top with a sprinkling of dry roasted peanuts.
Nutrition
- Calories: 1862.65kcal
- Fat: 138.66g
- Saturated Fat: 27.16g
- Trans Fat: 0.23g
- Monounsaturated Fat: 70.70g
- Polyunsaturated Fat: 33.64g
- Carbohydrates: 107.36g
- Fiber: 15.46g
- Sugar: 30.14g
- Protein: 68.14g
- Sodium: 861.93mg
- Calcium: 208.14mg
- Potassium: 1882.50mg
- Iron: 7.03mg
- Vitamin A: 87.79µg
- Vitamin C: 93.94mg
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