Peanut and Greens Soba Noodles
A much requested recipe is finally ready to share! My vegan, gluten free, super nutritious and absolutely delicious soba noodles!! Give these a whirl for a speedy weeknight dinner. They’re our fortnightly go-to, full of plant protein from the edamame, peas, broccoli, buckwheat soba noodles and peanut butter. Plus, they’re packed with greens, a punchy Asian-style sauce and a crunchy topping of roasted cashews and sesame seeds. A whole lot of YUM!!
Serves 4
200g 100% buckwheat soba noodles
2 heaped tbsp natural peanut butter
1 tbsp gluten free tamari / soy sauce
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 garlic clove
Juice of 1 lime
1 head broccoli
2 large handfuls baby spinach
150g baby peas
100g edamame
4 spring onions
Toasted cashews and sesame seeds
Cook soba noodles according to packet instructions (I check after 6 minutes). Drain and rinse them until the water runs clear and drizzle with a little sesame oil and toss, to ensure they don’t stick together.
Meanwhile, whisk together the sauce ingredients (peanut butter to lime).
Steam the broccoli and add the peas and edamame to the water in the final minute. Add soba noodles and baby spinach to the dressing and then tip the hot broccoli, edamame and peas on top, sprinkle over the spring onions, toss and serve topped with toasted nuts and seeds. Enjoy!