Soba Noodles with Mixed Vegetables in Peanut Sauce

As far as I’m concerned you can’t go wrong with any kind of food involving peanut butter.  Most commonly, you’ll find peanut butter used in dessert.  We all know that I am partial to the chocolate/PB combo.  And the recipes for peanut buttery confections are seemingly endless. There are just so many options!

I have another favorite combination for this creamy, salty spread.  Peanut butter + spoon!  That’s right… peanut butter in its simplest form.  Straight out of the jar.  YUM. But it’s oh-so-dangerous.  Someone needs to invest an auto-closing lid for those peanut butter jar because I could lick that thing clean in just one sitting.

But today, I’m adding a new favorite combo to my ever-growing list of favorite combinations.  Peanut butter + vegetables!  Yes, I know it sounds a little strange. (Well maybe not too strange… remember ants on a log?)  I promise you, this is a great way to get your peanut butter fill, and disguise those healthy vegetables.  This time around I used carrots, Bok choy, green garlic, and red bell pepper.  But this dish is extremely adaptable to the vegetables you have on hand.  I have previously used zucchini, summer squash, jalapeno, and even spinach in this dish.

The sauce is a simple mixture of Asian pantry staples with peanut butter whisked in.  No cooking required.  The thick and hearty buckwheat soba noodles are the perfect medium for the sauce to stick to.  This dish feels rich from the peanut butter yet light from all of the vegetables, thus making it a great summer meal.  Fills you up, but won’t slow you down (and you don’t have to turn your oven on).

Soba Noodles and Mixed Vegetables in Peanut Sauce

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Serves	2
Prep time	20 minutes
Cook time	5 minutes
Total time	25 minutes
Meal type	Lunch, Main Dish, Side Dish

Ingredients

• 1/2lb soba noodles (or rice noodles)
• 2 teaspoons sesame oil
• 3/4 cups smooth peanut butter
• 1/4 cup rice wine vinegar
• 1.5 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/4 red pepper (chopped)
• 1 medium carrot (peeled and grated)
• 1 small head of bok choy (cut in half)
• 2 tablespoons basil (chopped)
• 1/2 lime (cut into wedges for serving)

Directions

1.	In a medium bowl, whisk together peanut butter, vinegar, soy sauce, 1 tsp. sesame oil, lime juice, and 3 TBSP water until smooth. Season with salt and pepper. Let sit for 15 minutes.
2.	Bring large pot of water to a boil, drop in soba noodles and cooking according to package directions. Drain.
3.	In a saute pan, over medium high heat, add 1 tsp. sesame oil. Once oil is hot, add bok choy and saute 2 - 3 minutes until bok choy starts to wilt. Season with salt & pepper. Then add red pepper and carrots. Cook 3 - 5 minutes more until vegetables are softened.
4.	In a large bowl layer noodles, shredded carrot, peppers and bok choy. Pour peanut sauce all over and toss to combine. Garnish with basil and serve with lime wedges.

The best part about this dish is just how fast it comes together.  It’s a quick chop and saute to the vegetables and a quick whisk to create the sauce.  The noodles take all of four minutes to cook – they are not your typical dried Italian pasta.  And leftovers are even better… because you don’t have to warm them up!  This dish is great served hot or cold.

Whoever said peanut butter was best used for dessert?  Obviously, they haven’t given this recipe a try!

Shared with Newlyweds Recipe Link, Full Plate Thursday, It’s a Keeper Thursday

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