Veggie Loaded Soba Noodle Bowl with Spicy Peanut Sauce
Bowls are the best. Given the choices, I would eat every single meal out of a bowl. It’s just so comforting. There’s something about all your food being contained. Plus, I love when flavors mush together. My cooking partner often does not feel the same way. Sometimes he’ll eat off a plate while I mix everything together in one big bowl. Tomato, tomaaaato.
These veggie loaded soba noodle bowls are AHmazing. Perfect for a quick weeknight meal. Feeling like you overdid it a little over the weekend? Make these. Need to use up veggies wilting in the crisper? Throw ’em in!
This is basically a whatever-goes-whatever-you-have-whatever-you-want kinda meal. The only must? That peanut sauce. It’s peanut-y (duh), a little spicy, totally creamy and entirely guilt-free! Make extra and put it on everything for the rest of the week.
Btw, Luke wanted chicken, so he added chicken. You do you. Customize this however works for you. Just DON’T skimp on the sauce. I will find you.
- 1 small head broccoli, chopped into florets
- 1 bunch scallions, chopped (reserve some for topping)
- 1/2 red pepper, sliced
- 1 long green hot pepper, chopped
- 2 cups shelled edamame, frozen
- 2 carrots, shredded (reserve some for topping)
- 2 Tbsp olive oil
- 1/2 tsp crushed red pepper
- 1 clove garlic, crushed
- 1 package buckwheat soba noodles
- 1/2 head kale
- 2 cups spinach
- 1/4 cup all natural crunchy peanut butter
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp thai red curry paste
- 1/8 tsp fish sauce
- 1 tsp garlic powder
- 1/2-1 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
- salt & pepper
- 1/3 cup coconut milk
- Prepare the soba noodles according to the package.
- In a hot skillet, pour the olive oil. Let heat then all the crushed red peppers and garlic. Sauté for 2 minutes or until fragrant.
- Add in the broccoli, scallions, peppers, edamame and carrots. Stir to coat in oil. Cook for 8 minutes or until softened.
- In a blender, place all peanut sauce ingredients and blend until smooth. Taste and add move spices if necessary. If you'd like a thinner sauce, add more coconut milk until your reach desired consistency.
- Lightly steam the kale and spinach together.
- Pour 1/4 cup of the peanut sauce into the veggies and stir to combine.
- Layer the kale and spinach in a bowl, top with noodles, then veggies. Drizzle with more peanut sauce. Top with extra scallions, shredded carrots and sesame seeds.
Peanut sauce for dayssss.