A quick midweek dinner that easily doubles up as a delicious lunch to take to the office/uni too. Lots of crunch and lots of flavour! It’s also a great way to clear out the veggie draw in the fridge. You can swap the peanut butter in the sauce too, if you like, or even use tahini [in case of allergies!]
Peanut soba noodlesPrint This
- 100g sugar snap peas
- 250g soba noodles
- 1 yellow pepper, finely sliced
- 1 small carrot, sliced into ribbons
- 100g red cabbage, finely sliced
- 100g edamame beans
- 4 spring onions, finely sliced
- 25g chopped peanuts
- FOR THE PEANUT DRESSING
- 70g smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha sauce or hot sauce
- 1/2 tsp garlic granules
- 1 tsp maple syrup
- 1/4 tsp salt
- 2-3 tbsp warm water
 Begin by placing the sugar snap peas into a saucepan and covering with water. Boil on a medium heat for 5 minutes until the sugar snaps are vibrant and cooked. Drain and set to one side.
 Meanwhile, cook the soba noodles in a pan of boiling water or as per packet instructions. Once cooked, be drain and rinse them with cold water to prevent them from sticking.
 While the noodles and sugar snaps are cooking prepare the dressing by combining all the ingredients in a small bowl.
 In a large serving bowl place the cooked noodles, sugar snap peas, sliced yellow pepper, carrot strips, sliced red cabbage, edamame beans and 3 of the finely sliced spring onions.
 Pour over the dressing and mix until well combined, ensuring all the veggies and noodles are covered in the dressing.
 Split between plates or lunchboxes and top with the remaining sliced spring onion and crushed peanuts. Add a pinch of chilli flakes should you wish. Enjoy!