Peanut Soba Noodles with Broccoli and Red Pepper

This vegan, Asian-inspired soba noodle bowl recipe is a quick, easy meal. Filled with vegetables, whole grains and protein, it's nutritious and satisfying.

⏱ 35 min 🔨 Prep 20min 🔥 Cook 15min 📊 Medium 🍽 6 servings 👁 7
Peanut Soba Noodles with Broccoli and Red Pepper

Ingredients

6 servings

Instructions

  1. Boil a big pot of water. Add the soba noodles and cook according to the instructions on the package. Drain and rinse with cold water. (Tip: soba noodles seem to be more finicky than regular whole wheat pasta, so really, you need to cook them in a lot of water, be sure not to overcook them, and rinse them immediately.)
  2. Sauté your broccoli and red peppers over medium high heat with a splash of vegetable oil for about 5 minutes.
  3. Whisk together the sauce, adding the hot water in increments at the end. As Heidi put it, you want it to be the consistency of a thin yogurt.
  4. Once your noodles are done cooking, rinsed and drained, toss together the noodles, broccoli, red peppers, cilantro, green onions and sauce.
  5. Portion into small bowls and top with a sprinkling of dry roasted peanuts.
Rice & Noodles mainasian

Nutrition per serving

503kcal

💰 Cost Estimate

Total Ingredients
$2101.00
Per Serving
$350.00/serving
🏠 Savings
~$4202.00 vs buying!
📋 Price Breakdown (79% ingredients detected)
IngredientAmountSubtotal
soba noodles or spaghetti noodles of choice 12 oz $702.00
red bell peppers 2 medium $175.00
to 6 tightly bunched broccoli stems 5 $249.00
to 2 tablespoons vegetable oil 1 $80.00
handfuls fresh cilantro leaves 2 $396.00
bunch of green onions 1 small $55.00
Handful of roasted peanuts - -
⅔ cup creamy peanut butter - -
rice vinegar 0.25 cup $23.00
garlic 2 cloves $395.00
toasted sesame oil 1 tsp $5.00
reduced-sodium tamari 2 tbsp $21.00
Big pinch of crushed red pepper flakes - -
to ½ cup hot water 0.25 -

*Estimated market prices, may vary by region

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🍳

Peanut Soba Noodles with Broccoli and Red Pepper

Ingredients:
  • 12 oz soba noodles or spaghetti noodles of choice
  • 2 medium red bell peppers, cut into two inch strips
  • 5 to 6 tightly bunched broccoli stems (about 1½ to 2 pounds), cut into florets
  • 1 to 2 tablespoons vegetable oil, for stir-frying
  • 2 handfuls fresh cilantro leaves, chopped
  • 1 small bunch of green onions, thinly sliced
  • Handful of roasted peanuts, for topping
  • ⅔ cup creamy peanut butter
  • ¼ cup rice vinegar
  • 2 cloves garlic, minced and crushed into a paste (I used my garlic press)
  • 1 tsp toasted sesame oil
  • 2 tbsp reduced-sodium tamari
  • Big pinch of crushed red pepper flakes
  • ¼ to ½ cup hot water

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