These super easy vegan soba noodle bowls with a deliciously creamy peanut sauce are ready in around 20 minutes and are truly SO satisfying!
This recipe is great for:
- A quick and healthy weeknight dinner; OR
- A tasty lunch for two.
There’s something about soba noodles that I just love – their texture is so nice and they hold a sauce really well.
Soba noodles are typically made from a combination of buckwheat and wholewheat, but to make this recipe gluten-free look for ones that are made from 100% buckwheat.
How to Make Peanut Soba Noodle Bowls
This recipe has 3 simple elements:
- A sweet and tangy peanut sauce, whipped up in a small blender with just 5 ingredients
- A combo of colourful veggies, sauteed to your liking
- The soba noodles (which cook in around 3 minutes)!
We make the satay sauce first by blending peanut butter, coconut aminos (or tamari), fresh grated ginger and maple syrup. Optionally, you can also add 2-3 teaspoons of sriracha sauce – or even a pinch of cayenne pepper – for some spicy goodness.
Once the sauce is ready, bring a saucepan of water to the boil for cooking the noodles. Meanwhile, chop the veggies into approximately 1x4cm strips and add them to a fry pan without mixing them together. Add quarter cup of water, give them a light sprinkle with a good salt and cook them with the lid on over medium-high heat for 5-10 minutes. Cook them for less time if you want them a little crunchy or more if you want them soft.
Whilst the vegetables are cooking, we add the soba noodles to the boiling water and cook for 3 minutes (or as per instructions on the package).
After draining the noodles, return them immediately to the pan and then pour approximately half of the peanut sauce and mix it into the noodles with a wooden spoon.
Place the noodles into two bowls, arrange the veggies and drizzle the remaining sauce over the veg. SO easy!
And if you wanted to make these noodle bowls a bit more stodgy and protein-packed, they would go great with some fried tempeh or tofu… or perhaps some homemade soy-free chickpea tofu, even!
Feel free to mix up the veggies too, of course. After the photos I also added a big tablespoon of hemp seeds to each bowl… because I’m a hemp seed freak and I put them on just about everything for a nutritional boost!
This really is the easiest soba noodle recipe everrr.
Enjoy it! x
A quick + healthy plant based meal
- 1/3 cup smooth peanut butter
- 1/3 cup coconut aminos (or tamari if you are ok with soy)
- 3 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1 tsp fresh grated ginger
- 2-3 tsp sriracha sauce (or couple pinches cayenne pepper)
- 90 grams soba noodles (gluten free to make this recipe GF)
- 1 medium carrot
- 1 small wedge purple cabbage
- 1/2 red capsicum (red pepper)
- 1/2 head broccoli
- sprigs coriander / cilantro to serve
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Add all the sauce ingredients to a small blender and pulse to a smooth consistency.
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Bring a pot of water to the boil for cooking the noodles.
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Chop vegetables into strips and add them to a frying pan. Add approximaetly a quarter cup of water to the pan and sautee with lid on for 5-10 minutes over medium-high heat, until cooked to liking.
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Add the noodles to the boiling water and cook for 3 minutes (or as per instructions), then drain and return to the pot. Add around half of the peanut sauce and combine with a wooden spoon.
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Divide the peanut noodles and vegetables between 2 bowls and drizzle remaining sauce over the veg. Garnish with fresh coriander and lime wedges. Yum!
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