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 noodles
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Ingredients
- 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
Instructions
[1] 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.
[2] 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.
[3] While the noodles and sugar snaps are cooking prepare the dressing by combining all the ingredients in a small bowl.
[4] 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.
[5] Pour over the dressing and mix until well combined, ensuring all the veggies and noodles are covered in the dressing.
[6] 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!
