Creamy Zucchini + Soba Noodles with Peanut Sauce
Hello! I meant to post this recipe last week and then...didn't. Because life! But now I'm getting around to it finally, so here ya go :)
These creamy zucchini + soba noodles are one of my go-to weeknight dinners. The peanut sauce is absolutely DIVINE, and I like to mix soba + zucchini noodles to get that extra veg in. These are:
Gluten-free and vegan
Super quick + easy to whip together
Full of healthy fat and protein from the peanut sauce
Customizable - you can add whatever protein and veg you love!
You can use any type of noodles + veg you want here! It comes together super quick and is satisfying as hell.Don't forget the fresh herbs + peanuts on top! Enjoy :)
Creamy Zucchini + Soba Noodles with Peanut Sauce
Ingredients
1 package soba noddles (I like King Soba brand)
1 zucchini, spiralized
3 carrots, shredded
¼ head of purple cabbage, thinly shredded
¼ cup + 2 tbsp peanut butter
2 tbsp. tamari or soy sauce
1 tbsp. sesame oil
1 tbsp. maple syrup
1 inch fresh ginger, minced
juice of one lime
pinch of chilli flakes
water to thin OR coconut milk for a creamier texture
cilantro + chopped peanuts for topping
Method
Start by cooking your soba noodles according to the package directions. Drain + rinse them with cold water, then combine with the spiralized zucchini and shredded veggies and set aside.
To make the peanut sauce, combine the peanut butter, lime juice, tamari, sesame oil, maple, ginger + chilli flakes in a small jar and shake vigorously to combine (you could also do it in a blender).
Pour all of the sauce onto the noodles and veggies and combine. Top with cilantro and peanuts just before serving, and enjoy!
