KIRR Eats: Buckwheat Soba Noodles with Greens and a Peanut Wasabi Sauce by @SincerelyAline•
Posted on September 07 2020
This quick and healthy meal is so straight forward and incorporates quite a few of my pantry essentials. This dish is packed with a range of greens that are full of fibrous goodness including Chinese broccoli, celery, and garden peas. Everything is then tossed together in a wasabi peanut butter sauce.
Step 1. Fry the oil and ginger on a medium heat. Add the Chinese broccoli and the rice vinegar, fry for 30 seconds then add the celery, followed by the garden peas. Add a drop of water then fry for a minute
Step 2. Add in the noodles
Step 3. Combine the peanut butter, wasabi and tamari together
Step 4. Stir in the peanut, wasabi sauce. Combine well, then add the spring onions.
There you have it!
Buckwheat Soba Noodles with Greens and a Peanut Wasabi Sauce
10 minutes minutes
10 minutes minutes
I love buckwheat soba noodles as they are wonderfully versatile. It’s an ingredient I keep in my pantry for whenever I want to whip up something simple, be it fried or in a soup, hot or cold with a good dose of vegetables to balance it out! Soba is a good source of manganese, which is a mineral that supports bone health and the nervous system and is also high in soluble fiber and protein.
Made within 20 minutes, this wholesome dish is
a favourite in my household, and can be enjoyed as a side or as an easy weekday
main for lunch or dinner!
Boil the soba noodles in water for 3-4 minutes. Drain and run cold water through it. Leave to one side
Combine the peanut butter, wasabi and tamari together. Leave to one side
Fry the oil and ginger on a medium heat. Add the Chinese broccoli and the rice vinegar, fry for 30 seconds then add the celery, followed by the garden peas. Add a drop of water then fry for a minute
Add in the noodles then stir in the peanut, wasabi sauce. Combine well, then add the spring onions. Fry a little longer then serve!
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