Peanut Soba Noodles
Easy and quick to make (25 minutes total)
Simple ingredients
Vegan option
Perfect for packing in a lunchbox
Loaded with protein (over 20 grams/serving)
Gluten free noodles
It’s that time of year when temperatures start to hit the high 90’s and low 100’s here in the desert. That makes it hard to want to eat a hot meal even if it’s packed with nutritional value. But how about a cold meal? This week's recipe is the perfect warm weather recipe because it’s served cold. It introduces us to soba noodles and is a nutritional rockstar!
Ever heard of soba noodles? Real soba noodles are made with 100% buckwheat, so they’re gluten free and full of fiber. They’re an awesome flavor shift from regular noodles. Give it try!
INGREDIENTS:
· 8 oz soba noodles*
· 1 lb cooked chicken breast, chopped or shredded**
· 1 cup shelled edamame
· 1 red bell pepper, sliced into thin strips
· 2 scallions, thinly sliced
· 1/4 cup chopped cilantro
· 1/4 cup all-natural peanut butter
· 2 TBLSP lime juice
· 2 TBLSP rice vinegar
· 2 TBLSP low-sodium soy sauce
· 1 TBLSP honey
· 1 TBLSP toasted sesame oil
· 1 tsp grated ginger
· 1 clove garlic, crushed
· Toasted sesame seeds, for topping
· Crushed red pepper flakes, for topping (optional)
DIRECTIONS:
· Cook the noodles according to the package instructions. Drain. Rinse under cold water, and place in a large bowl topped with the chicken, edamame, sliced red pepper, scallions, and cilantro.
· In a large bowl, whisk together the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, ginger and garlic.
· Pour the peanut sauce over the noodles and toss until everything is lightly coated.
· Top with optional sesame seeds and red pepper flakes.
*Look at the ingredient label for soba noodles. Some have whole wheat listed as the first ingredient, then buckwheat. Choose a brand that lists buckwheat flour as its first (and only) ingredient. I ordered Eden Organic 100% Buckwheat Pasta from Amazon.
**I used Trader Joe’s Just Chicken as a protein booster, and a time saver!
