Easy Peanut Soba Noodle Recipe

Peanut Soba Noodles - yum! I am a HUGE fan of anything with peanut butter in it, and any kind of stir fry or noodle dish for that matter. This soba noodle dish is a great vegan meal and way to get extra veggies in your diet with a lot of flavor.

If you’re following a very strict interpretation of the Daniel Fast, this may not be a meal you would include in your Daniel Fast meal plan because of the added preservative ingredients in the soba noodles. 

However, if your goal in your Daniel Fast is simply to abstain from animal products, alcohol, baked goods, and similar items, you may still be including recipes such as this one. (I go into more detail about the abstaining versus limiting filters for determining what you will eat on the Daniel Fast in the book.)

This is also a great meal for when you’re transitioning into the beginning of a Daniel Fast, or ending your fast. It’s light and has plenty of fiber and nutritional value.

Although soba noodles and peanut butter can have some preservatives, this is a whole-food, plant-based meal that provides lots of nutritional value.

Soba noodles are made of buckwheat and wheat flour. They contain 3 grams of fiber and 7 grams of protein.

As you add in veggies, you’ll get even more fiber and a variety of vitamins and minerals.

You can make half the recipe, or if you cook the full 14 ounces of soba noodles per the recipe below, you’ll have 6-8 servings which is great for big groups, or having leftovers for lunch.

Cooking Tips for Soba Noodles

Soba noodles can be sticky. To help avoid gummy or stuck together noodles take the following steps.

After you boil the noodles be sure to drain and then rinse again in cold water, draining well. The cold water will stop the cooking process and cool the noodles, since they will be used for a room temperature dish in this recipe. 

Second, following the final rinse, add sesame oil and toss to keep noodles from sticking. Add small amounts of oil and toss until you’re sure that the oil has coated all the noodles evenly.

For the vegetables, have some fun and mix up the combinations from time to time. Other vegetables you could use include:

• Carrots

• Broccoli

• Snow Peas

• Bean sprouts

• Water chestnuts

• Corn

• Peas

You can add more or less veggies to the soba noodles and make substitutions depending on your preference.

Peanut Soba Noodles Recipe

Serves 6-8

14oz soba noodles

1 large red bell pepper, thinly sliced

1 cucumber seeded and sliced

3 cups purple cabbage, thinly sliced 

1 cup edamame beans (thawed if frozen)

1/2 cup peanuts, chopped

3 green onions, sliced

1/2 cup cilantro, chopped

Other veggies if desired

Sauce

1/2 cup natural peanut butter

2 tsp fresh ginger root, grated

3 tbs. sesame oil (or other vegetable oil)

4 tbs. Bragg’s Liquid Aminos (substitute for soy/tamari sauce)

1/2 cup-1 cup water

Garnish

Cilantro

Green onion tops

Lime

Peanuts

Sesame Seeds

1. Boil the noodles according to package directions. Drain, rinse with cold water, and add sesame oil to prevent sticking.

2. Seed, chop and prepare all vegetables. 

3. Prepare the sauce: whisk peanut butter, grated ginger, sesame oil and liquid aminos (or soy sauce) until smooth. Slowly add water, continuing to stir, until the consistency is thin enough to toss over all the noodles.

4. Combine noodles, vegetables and sauce and toss. Garnish with peanuts, cilantro, green onions, ad other ingredients of choice.

• Serve at room temperature or chilled. 

• Leftovers should be stored in the refrigerator and can be saved 3-4 days. 

• When not fasting, you can also add 2 tbs. rice vinegar to the dressing sauce.

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