Description
A vibrant, fast, and texturally satisfying vegan noodle dish featuring a creamy peanut-tahini sauce, crisp-tender rainbow vegetables, and toasted nuts and seeds for maximum crunch.
Ingredients
- 8 oz (225g) soba noodles (or rice noodles for gluten-free)
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned or spiralized
- 1 cup snap peas or snow peas, halved on diagonal
- 1 cup edamame, shelled and thawed
- 3 stalks green onions, sliced thin (white parts for cooking, green for garnish)
- ½ cup (120g) creamy natural peanut butter
- 2 tablespoons smooth tahini
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons real maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup roasted peanuts, roughly chopped
- 2 tablespoons roasted sesame seeds
- Chili crisp or sriracha, optional for heat
Instructions
- Prep vegetables: Wash and slice the bell pepper, carrots, and snap peas. Slice green onions. If using frozen edamame, thaw it. Set aside.
- Cook noodles: Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions (3-5 minutes for dried).
- Shock noodles: Immediately drain noodles and plunge them into a bowl of ice water. Let sit for 1 minute, then drain well and set aside.
- Make sauce: In a small saucepan over low heat, combine peanut butter, tahini, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil. Whisk constantly until smooth. If too thick, add warm water one tablespoon at a time. Remove from heat immediately.
- Toast crunch: In a small dry skillet over medium heat, toast peanuts and sesame seeds for 2-3 minutes until fragrant and slightly darker. Remove from pan and let cool.
- Combine: In a large bowl, toss drained noodles with half of the sauce. Add the vegetables (except green onion tops) and toss well to coat.
- Serve: Divide among bowls. Drizzle with remaining sauce. Top generously with toasted nuts and seeds, green onion tops, and chili crisp if using. Serve immediately.
Notes
[‘The ice bath is non-negotiable to keep noodles chewy and prevent mushiness.’, ‘Toast nuts and seeds to release essential oils and add depth; raw nuts taste flat.’, “Don’t over-sauce the noodles as they continue to absorb sauce after plating.”, ‘Keep vegetables raw for maximum crunch, or blanch for 30 seconds if preferred softer.’, ‘Use natural, unsweetened peanut butter for best texture and flavor.’, ‘Leftovers can be stored in the refrigerator for up to 3 days. Eat cold or at room temperature for best texture.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 680
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 52
- Fiber: 6
- Protein: 18
Keywords: vegan, peanut noodles, sesame noodles, gluten-free option, quick dinner, healthy noodles, plant-based, soba noodles, crunchy vegetables