Serves 4
38 min
Peanut Noodles
Recipe GLPR476a1b3925f3f3
A vibrant, protein-rich noodle dish featuring tender vegetables in a creamy peanut sauce with bright notes of ginger, garlic, and lime. Buckwheat soba noodles are tossed with sautéed bell peppers, snap peas, and carrots, then coated in a savory-sweet peanut broth sauce. This satisfying meal can be enjoyed warm, at room temperature, or chilled—perfect for weeknight dinners or meal prep.
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Ingredients
12 ounces buckwheat soba noodles
2 tablespoons vegetable oil
1 large red bell pepper, seeded and cut into thin strips
8 ounces snap peas, strings removed
2 carrots, peeled and cut into thin strips
1 (1-inch) piece fresh ginger, peeled and grated
3 garlic cloves, minced
2 green onions, sliced
1/2 cup natural peanut butter
1 cup low-sodium chicken or vegetable broth
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon Sambal Oelek or Asian chili sauce
1/4 teaspoon salt
Lime wedges, for serving
Directions
Fill a large pot with water and add salt. Bring to a rolling boil over high heat.
Add the soba noodles to the boiling water and cook according to package directions, about 5 to 6 minutes, until the noodles are tender with a slight firmness (al dente). Drain in a colander and set aside.
While the noodles cook, prepare the sauce: In a small bowl or measuring cup, whisk together the broth, soy sauce, rice vinegar, peanut butter, honey, chili sauce, and salt until smooth and well combined. Set aside.
Heat the vegetable oil in a large sauté pan or wok over medium heat.
Add the bell pepper strips, snap peas, and carrot strips to the hot pan. Sauté, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and beginning to soften.
Add the grated ginger, minced garlic, and sliced green onions to the vegetables. Stir and cook for about 1 minute until the mixture becomes fragrant.
Pour the prepared peanut sauce into the pan with the vegetables. Stir constantly and cook for about 4 minutes, allowing the sauce to thicken and coat the vegetables evenly.
Add the cooked noodles to the pan and toss until all ingredients are well combined and the noodles are coated with the sauce.
Serve the noodles warm, at room temperature, or chilled. Garnish with lime wedges and serve on the side for squeezing over each portion.
