Soba Noodles with Vegetables Recipe
User Reviews
4.5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Asian
Soba Noodles with Vegetables Recipe
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Satisfy your cravings with these vibrant Soba Noodles with Vegetables in under 30 minutes! These Soba Noodles are a delightful mix of hearty soba noodles, nutritious sweet potato noodles, and fresh snow peas, all spiced up with Korean sauce.
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Ingredients
For the Sauce
- 3 tablespoons gochujang
- 1 tablespoon honey for the vegan version, use maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons miso paste
For the Bowls
- 1 cup dry-roasted unsalted peanuts
- 2 sweet potato peeled, medium
- 1 tablespoon vegetable oil
- 4 ounces soba noodles buckwheat noodles, dried
- 1 tablespoon sesame oil
- 2 cups snow peas raw
- green onion sesame seeds, red pepper flakes, optional garnishes, chopped
Instructions
- Whisk all of the sauce ingredients together in a small bowl and set aside.
- Heat a small pan over medium and add the peanuts (no oil is needed). Toast, stirring frequently, until lightly browned and fragrant. Remove the peanuts from the pan and set aside.
- Spiralize the sweet potato according to the manufacturer's instructions for your model of spiralizer. Heat the vegetable oil in a medium pan over medium. Add the sweet potato noodles and cook, stirring frequently, until browned and tender; about 10 minutes.
- Meanwhile, boil the soba noodles according to package directions. Drain, toss with a tablespoon of sesame oil, then divide into four bowls for serving.
- Remove the cooked sweet potato noodles from the pan and add to the serving bowls.
- Immediately add the snow peas to the hot pan and cook for 1 to 2 minutes, until browned. Transfer to the serving bowls.
- Top each bowl with the prepared sauce, toasted peanuts, and garnishes of choice.
Equipments used:
Notes
- For this sweet potato noodle bowl, it's best to store the components separately in airtight containers in the refrigerator. The sauce and toasted peanuts can last up to a week, while the cooked noodles and vegetables should be consumed within 3-4 days for the best texture and flavor. Freezing is not recommended due to texture changes upon thawing.
- To reheat, gently warm the noodles and vegetables in a pan or a large skillet over medium-high heat, adding a splash of water to prevent drying.
Nutrition Information
Show Details
Serving
1serving
Calories
501kcal
(25%)
Carbohydrates
44g
(15%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
25g
(147%)
Sodium
778mg
(32%)
Fiber
9g
(36%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 501kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 25g | 147% |
| Sodium | 778mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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