Veggie Soba Noodles with Peanut Sauce (Healthy Recipe)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar taste with less saturated fat.

soba noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

Start by making the peanut sauce: Place 2 tablespoons of peanut butter, 1 tablespoon of soy sauce, 1 minced garlic clove, 1 small red chili (de-seeded and roughly chopped), juice from 1 lime, 1/2 tablespoon of honey or maple syrup, 1 stalk of lemongrass (roughly chopped), a small chunk of ginger (roughly chopped), and 3 tablespoons of water into a food processor.

Process the ingredients until you get a smooth and thin paste, then set the peanut sauce aside.

Cook the soba noodles according to package instructions. To avoid sticking, drain and rinse with cold water, then set aside.

Spiralize the Japanese cucumber and carrot into noodles using a vegetable spiral slicer or a peeler, then set aside.

Heat 1/2 tablespoon of sesame oil over medium-high heat in a skillet.

Add the halved peanuts to the skillet and toss until they are slightly toasted on all sides.

Add the chopped red onion and finely chopped red chili to the skillet, sautéing for another 2 to 3 minutes until fragrant.

Add the sliced bell pepper, bean sprouts, chopped parsley, spiralized carrots, and Japanese cucumber to the skillet, sautéing quickly for 2 to 3 minutes to keep the vegetables crunchy, then remove from heat.

In a large bowl, combine 3/4 of the mixed vegetables with the soba noodles, then separate the mixture evenly into two plates.

Top each plate with the remaining mixed vegetables, and serve with the peanut sauce either drizzled on top or on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens