Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

By á-29897

2 Servings: Serving size: 1 bowl | Calories: 368.2 cal | Fat: 12.7g | Saturated fat: 1.4g | Carbohydrates: 48.4mg | Sugar: 5.4g | Sodium: 1119.3mg | Fiber: 4.7g | Protein: 20.1g | Cholesterol: 0mg

Ingredients

• The peanut sauce:
• 1 bundle (3 oz.) soba noodles
• 2 tsp canola oil, divided
• 8 oz. crimini mushrooms, sliced
• 1/8 tsp salt
• 1/8 tsp ground pepper
• 1 1/2 cup broccoli florets
• 1/2 cup steamed & shelled edamame
• 1 1/2 tbsp natural peanut butter (crunchy or smooth)
• 2 tbsp vegetable broth
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp agave nectar
• 1 tsp grated ginger
• 1/2 tsp sriracha chili sauce

Details

Adapted from cookincanuck.com

Preparation

Step 1

1.Cook the soba noodles according to package directions. Drain and rinse with cold water.
2.Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and startint to brown, 4 to 5 minutes. Season with salt and pepper, and transfer to a plate.
3.Heat the remaining 1 teaspoon of oil in the skillet. Add the broccoli and cook until just tender, 4 to 5 minutes. Stir in the edamame and remove from heat.
4.Divide the noodles, mushrooms and broccoli between two bowls. Drizzle with the peanut sauce. Serve.

The peanut sauce:
1.In a small bowl, whisk together the peanut butter, vegetable broth, soy sauce, rice vinegar, agave nectar, ginger and sriracha.