Peanut Soba Noodles

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Just like takeout, but without the inevitable stomachache.

I recently made this meal for my vegetarian clients and it was an instant fan favorite. The entire recipe comes together quicker in less than 20 minutes, which is certainly a lot faster than ordering and driving to pickup takeout. It can be enjoyed both fresh off of the stove and as leftovers, making it a much easier option for the gut. It’s also incredibly budget friendly and made with ingredients that you may already have on hand, or can be found at any grocery store.

It’s is also filled with all of the essential macronutrients necessary for a healthy diet - quality protein, complex carbohydrates, and healthy fats. If you’re someone who is looking to limit your meat consumption but worried about lacking protein in your diet, this recipe is a great option to keep on rotation. And for all my vegan eaters out there, you can still make this to be high in protein by omitting the eggs and doubling up on the edamame and peanuts - two great sources of plant based protein.

The below recipe lists the ingredients that I used, but feel free to use any of the substitutions or add your own twist. Either way, I know it will be a staple in your cooking repertoire once you try it.

Make it yourself!

RECIPE:

Ingredients:

• 1 package of gluten free soba noodles (sub noodles of choice)

• 2 tsp garlic 

• 1 chopped white onion

• 3 stalks chopped green onion

• 1 sliced red bell pepper 

• 1 chopped head of broccoli 

• 2 tbsp sesame oil 

• 1 tbsp freshly grated ginger

• 1 cup edamame beans

• 3 large eggs 

• Peanut sauce:

  • 3  tbsp coconut aminos (sub soy sauce)

  • ¼ cup peanut butter (sub any nut butter)

  • 1 tsp sriracha

  • 1 tsp maple syrup 

  • 1 tbsp water

• Sliced peanuts, sesame seeds, and green onion to top
  
  Directions:

1. Cook noodles according to package instructions, then drain and rinse under cold water. 

2. Cook garlic in sesame oil over medium heat until fragrant, then add in veggies. Cook for 10 minutes or until veggies soften. Mix in edamame and ginger and stir until ingredients are combined. 

3. Beat eggs in a large bowl, create a circular well in the middle of the pan, and pour eggs in. Stir until eggs are cooked, then add noodles into the pan. 

4. Combine sauce ingredients in a bowl and pour into the pan. Mix until noodles and veggies are fully coated. 

5. Top with peanuts, sesame seeds, and green onion.

Serve & enjoy!