Veggie Soba Noodles with Peanut Dressing

Difficulty:
1/5

In the ‘Veggies Galore’ episode of The Urban Vegetarian, host Desiree Nielsen shows how packing in the veggies can make every dish a little, and maybe even a lot better!! For this recipe, she shows us a quick and easy dinner of a soba noodle bowl loaded with fresh vegetables and topped with a creamy peanut dressing.

Serves 2-3, as a salad

Ingredients:

Peanut Dressing

3 tablespoons (45 ml) smooth natural peanut butter, warmed up

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) coconut oil

2 tablespoons (30 ml) tamari or soy sauce

1 tablespoon (15 ml) brown sugar

1 clove garlic, minced

1 tablespoon (15 ml) lime juice

Veggie Soba Noodles

1 block firm tofu, cubed

Coconut oil, for frying

2 cups (470 ml) cooked soba noodles

1 red pepper, thinly sliced

1 head of broccoli, florets only

¼ cup (60 ml) matchstick carrots

2 green onions, sliced

1 clove garlic, minced

1 tablespoon (15 ml) fresh cilantro, chopped

Peanut Dressing

Garnishes: wedge of lime, crushed peanuts

 

Method:

Make the Peanut Dressing: Add the peanut butter, coconut oil, rice vinegar, soy, brown sugar, garlic, and lime juice to a bowl and whisk to combine.

For the Veggie Soba Noodles: Heat coconut oil in a skillet, add the tofu cubes and cook until evenly golden.

In a bowl, combine the soba noodles and the cooked tofu.

In the same skillet, add more coconut oil, then add the minced garlic and sauté for a minute, until aromatic.

Add the broccoli florets, carrots, and red peppers, and continue to cook, stirring and frying, 2-3 minutes, until the veggies are just crisp-tender.

When ready, add the cooked veggies to the bowl with the noodles and tofu.

Add the chopped cilantro and the peanut dressing and toss gently to combine.

Garnish with the crushed peanuts and a wedge of lime on the side.

Enjoy!