Creamy zucchini + soba noodles with peanut sauce

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 πŸ™‚

These noodles are one of my go-to weeknight dinners. The creamy peanut sauce is absolutely DIVINE with the noodles, and I like to mix soba + zucchini noodles to get that extra veg in. 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 πŸ™‚

  • 1 package soba noddles (I like King Soba brand)
  • 1 zucchini, spiralized
  • 3 carrots, shredded
  • 1/4 of a purple cabbage, thinly shredded
  • ΒΌ c. peanut butter
  • juice of one lime
  • 2 tbsp. tamari
  • 1 tbsp. sesame oil
  • 1 tbsp. maple syrup
  • 1 inch fresh ginger, minced
  • pinch of chilli flakes
  • water to thin OR coconut milk for a creamier texture
  • cilantro + chopped peanuts for topping
  1. 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.
  2. 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).
  3. Pour all of the sauce onto the noodles and veggies and combine. Top with cilantro and peanuts just before serving, and enjoy!



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