Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce
Dig right into these healthy soba noodle bowls for a quick and filling meal! Packed with veggies and tossed with an easy homemade peanut sauce.
Servings: 2 Servings
Calories: 360kcal
Ingredients
- 1 3 ounce ounce soba noodles 3 ounces soba noodles
- 2 teaspoon canola oil divided
- 8 ounces crimini mushrooms sliced
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 ½ cup broccoli florets
- ½ cup steamed & shelled edamame
The Peanut Sauce:
- 1 ½ tablespoons natural peanut butter crunchy or smooth
- 2 tablespoons vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon agave nectar
- 1 teaspoon grated ginger
- ½ teaspoon sriracha
Instructions
- 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.
The Peanut Sauce:
- In a small bowl, whisk together the peanut butter, vegetable broth, soy sauce, rice vinegar, agave nectar, ginger and sriracha.
Notes
Weight Watchers Points: 10 (Points+), 8 (Old Points)
Nutrition
Serving: 1Bowl | Calories: 360kcal | Carbohydrates: 50g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 1158mg | Potassium: 1097mg | Fiber: 5g | Sugar: 7g | Vitamin A: 455IU | Vitamin C: 64mg | Calcium: 97mg | Iron: 3.4mg