Vegan Soba Noodles with Spicy Peanut Chili Sauce. For those of you who don’t know much about Soba noodles, they are native to Japan and they’re made of buckwheat flour. Oh, and FYI–buckwheat flour is a much better alternative than wheat (buckwheat is not wheat). So, if you have wheat allergies, soba noodles are a great idea. Check the package…if they’re made of 100% buckwheat, then they’re gluten-free. The noodle itself is similar in thickness to spaghetti, and just like pasta they are packaged in dried form and are available at your local health food market.
This recipe is delicious, healthy and fairly easy to prepare.
Let’s Get Started!
Vegan Soba Noodles with Spicy Peanut Chili Sauce
INGREDIENTS: (use organic when at all possible)
1/2 cup creamy peanut butter
3 tablespoons water
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fresh ginger (minced or grated)
2 – 3 tablespoons hot chili oil
1 teaspoon sugar (steevia and/or agave works too)
1 teaspoon dark sesame oil
1 package soba noodles (cook according to package directions, drained and rinsed)
3 tablespoons toasted sesame seeds
1/4 cup roasted, chopped peanuts (for garnish)
3 green onions, thinly sliced (primarily use the dark green part for garnish)
In a skillet fast stir fry 1/2 cup cut up broccoli
2 cloves garlic
1/4 cup carrots, thinly sliced
1/4 cup red bell pepper, sliced
1 tablespoons canola oil
1 teaspoon chili oil
(Set the veggies aside until the end)
FOR THE SAUCE:
In a food processor, blend together the peanut butter, water, vinegar, soy sauce, sugar, chili oil, ginger, and sesame oil until smooth.
Pour the sauce over the cooked/drained soba noodles and add the veggies. Garnish with green onions and chopped peanuts. With or without the veggies, this is simply fabulous!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events,private parties, weddings, cooking classes, and craft and catering services via her website: