The street food craze and neighborhood ethnic restaurants popping up everyday have whet our appetites for global-inspired cuisines. And now you can recreate Spicy Peanut Soba Noodles and similar dishes in your own kitchen since many of the ingredients are available at local supermarkets.
Super easy and quick to make, this recipe uses soba noodles (also labeled buckwheat noodles). These thin, tasty noodles are a world apart from Italian pastas—they’re chewier, nutty tasting, and can stand up to the bold flavors of peanut butter, Sriracha, and soy sauce in the dressing. Buckwheat noodles are a whole grain, high in fiber and surprisingly are not a wheat product as their name suggests—buckwheat is a fruit seed related to rhubarb. If you’re following a gluten-free diet, read package labels carefully since some buckwheat noodles do contain wheat. Soba noodles are similar in calories to spaghetti, but cook in half the time.
This recipe is from the eMeals Healthy Lunch Plan and can easily be packed for an out-of-the- box lunch. Check out the Healthy Lunch Plan for five packable lunches each week.
- 8 oz uncooked soba noodles*
- ½ (8-oz) package sugar snap peas, trimmed and cut in half crosswise
- 1 tablespoon natural creamy peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cider vinegar
- 2 teaspoons honey
- 1 teaspoon Sriracha (hot chile sauce)
- Cook noodles according to package directions, adding peas during last 2 minutes of cooking.
- Drain, and rise with cold water to cool.
- Combine ⅓ cup water, peanut butter, soy sauce, vinegar, honey and Sriracha in a microwave-safe bowl
- Microwave on High 20 seconds; whisk until smooth.
- Drizzle peanut butter mixture over noodles and peas, tossing to coat.
- Divide evenly between 4 containers; chill until ready to serve.
- *Note: If your family requires a gluten-free diet, be sure to purchase 100% buckwheat soba noodles.
You also may want to check out our ALL Gluten Free dinner meal plan here!