Sesame Peanut Soba Noodle Bowls

Chilled buckwheat soba noodles tossed with crisp vegetables, shelled edamame, and a rich ginger-peanut dressing.

• Prep: 10 min
• Cook: 6 min
• Total: 16 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $5.47/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Cholesterol

Tags

• quick
• healthy
• fresh
• savory
• comfort food

Ingredients

• 5 ounce soba noodles (dry)
• 1 cup shelled edamame (thawed)
• 1 red bell pepper (medium, thinly sliced)
• 1 Persian cucumber (medium, sliced into half-moons)
• 2 scallions (thinly sliced)
• 3 tablespoon creamy peanut butter
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh ginger (finely grated)
• 2 tablespoon water (warm)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. Bring a medium pot of water to a boil. Add soba noodles and cook for 5 minutes until tender. Drain and immediately rinse thoroughly under cold running water to remove excess starch and chill completely.
2. In a medium mixing bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, fresh ginger, and warm water until completely smooth.
3. Add the chilled soba noodles, shelled edamame, red bell pepper, Persian cucumber, and scallions to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
4. Divide between two lunch containers and garnish with toasted sesame seeds before serving or packing.

Notes

Rinsing soba noodles in cold water is essential to prevent them from becoming gummy.

Nutrition (per serving)

• Calories: 674
• Protein: 20.8 g
• Carbohydrates: 30.2 g
• Fat: 35.5 g
• Fiber: 8.2 g
• Sodium: 1782 mg
• Saturated Fat: 8.9 g
• Sugar: 16.4 g