When I get together with fellow food-loving friends, we inevitably talk about our food weaknesses. You know, those things you can’t ever resist and would eat a tub full if nobody else was home. If I’m going to have a craving for a midnight snack – or a mid-afternoon binge – it’s not ice cream or chocolate that gets me worked into a salivary frenzy. Nope, it’s something savory, salty and a little spicy.
Soba noodles with soy sauce and cayenne pepper. I hear the siren call of that savory goodness and I’m done.
I don’t remember exactly when I first tried soba noodles, but I do remember that it was love at first bite. At the time, I had no idea that buckwheat, the main ingredient of soba noodles, was a good source of nutrients like manganese, lean protein, carbohydrates and thiamine. What I did know was that they could be ready in five minutes or less – a pre-requisite for midnight snacking – and tasted great with peanut sauce or just a glug of soy sauce.
The trick to elevating soba noodles from a bowl of carbs to a hearty meal that will satisfy your belly is adding plenty of veggies and some form of protein. In this recipe, the protein comes from some shelled edamame, as well as the soba noodles themselves, but you could also add chicken, beef, pork, tofu or shrimp. Soba noodles are an equal opportunity kind of noodle and will accept almost any kind of vegetable or protein source.
For the peanut sauce, I used natural peanut butter (I like Adams) because it doesn’t contain a list of unpronounceable ingredients or added sugar. We like the crunchy variety, which you can see in the photos of the sauce, but creamy will work just as well.
If you follow a gluten-free diet, be sure to find soba noodles that do not contain wheat (not all soba noodles are created equal) and substitute tamari for the soy sauce.
Other vegetarian lunch or dinner recipes:
Cookin’ Canuck’s Slow Cooker Chipotle Lentil Soup with Avocado
Cookin’ Canuck’s Easy Vegetable Soft Tacos
Joyful Healthy Eats’ Southwestern Roasted Vegetable Quinoa Salad with Poached Egg
Ambitious Kitchen’s Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers
Hip Foodie Mom’s Roasted Butternut Squash Pizza
- 1 bundle (3 oz.) soba noodles
- 2 tsp canola oil, divided
- 8 oz. crimini mushrooms, sliced
- ⅛ tsp salt
- ⅛ tsp ground pepper
- 1 ½ cup broccoli florets
- ½ cup steamed & shelled edamame
- 1½ tbsp natural peanut butter (crunchy or smooth)
- 2 tbsp vegetable broth
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp agave nectar
- 1 tsp grated ginger
- ½ tsp sriracha chili sauce
- Cook the soba noodles according to package directions. Drain and rinse with cold water.
- Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and startint to brown, 4 to 5 minutes. Season with salt and pepper, and transfer to a plate.
- Heat the remaining 1 teaspoon of oil in the skillet. Add the broccoli and cook until just tender, 4 to 5 minutes. Stir in the edamame and remove from heat.
- Divide the noodles, mushrooms and broccoli between two bowls. Drizzle with the peanut sauce. Serve.
- In a small bowl, whisk together the peanut butter, vegetable broth, soy sauce, rice vinegar, agave nectar, ginger and sriracha.
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