Spicy Peanut Soba Noodles

This is one of my favourite simple weeknight meals. It’s super tasty, easy to prepare, and very satisfying. Soba noodles are coated in a creamy, spicy peanut sauce and served with crunchy veggies and crispy tofu. This recipe is very adaptable, so you could use other veggies or omit the tofu if that’s not your thing.

The spicy peanut sauce alone is delicious, you could make a double batch and use it in other dishes - I'm sure it would be great served with spring rolls, sushis, or on top of bowls.

This recipe is slightly adapted from Vegetarian Heartland, Recipes for Life's Adventures by Shelly Westerhausen, 2017. Reprinted by permission of the publisher, Chronicle Books. Click here for more info about the book.

Notes: Shelly’s original recipe calls for snap peas but I used green beans here instead. Other green veggies like asparagus or broccoli would all be great options. I also added some tofu for a more protein-heavy meal, but the noodles are satisfying on their own, so feel free to omit. She also serves this cold or at room temperature, but I like these noodles best served slightly warm.

Spicy Peanut Soba Noodles

Serves 4 as main

For the spicy peanut sauce

• 1/2 cup creamy peanut butter

• 1 tsp toasted sesame oil

• 1 tbsp rice vinegar

• 1 tsp grated fresh ginger

• 2 garlic cloves, peeled

• 1 tsp honey (or maple syrup if vegan)

• 2 tsp hot chile sauce (such as Sriracha)

• 2 tsp fresh lime juice

• 1/3 cup water

For the noodles

• 8 oz (230 g.) soba noodles

• 1 cup green beans, sliced into 1-inch pieces (or snap peas)

• 1 bell pepper, seeded and thinly sliced

• 1 carrot, cut into matchsticks or juliennes (I used a julienne peeler)

• 1 block extra-firm organic tofu (optional)

• Sesame oil, for cooking

• 1/2 cup peanuts, chopped, for garnish

• Fresh cilantro leaves, for garnish

Make the spicy peanut sauce

1. In a high-speed blender, combine the peanut butter, sesame oil, rice vinegar, ginger, garlic, honey, chile sauce, lime juice, and water and blend until smooth, about 30 seconds.

Cook the noodles

1. Bring a large pot of salted water to a boil over high heat. Add the soba and cook until almost al dente, 7 to 10 minutes. A few minutes before the noodles are ready, add the green beans. Let boil for 3 minutes more. (If using snap peas, cook only one minute). Drain the soba and green beans and transfer to a large bowl.

Cook the tofu

1. Heat the oil in a large skillet over medium heat. Drain the tofu, and press between two paper towels to drain of excess water. Slice into small triangles. Place triangles in the hot pan and cook for a few minutes without stirring until the bottom is golden. Flip and cook a few more minutes on the other side until browned and crispy. Remove from the heat.

Assemble

1. Pour a generous portion of the peanut sauce over the soba and green beans, add the bell pepper and carrots and toss until everything is coated in the peanut sauce.

2. Serve into bowls and top with the remaining sauce. Add the crispy tofu pieces, and garnish with chopped peanuts and cilantro.