Rainbow Soba Noodles with Peanut Sauce
30 minute meal! Rainbow Soba Noodles with Creamy Peanut Sauce! This healthy recipe is soooo good and packed with protein and fiber - you've gotta try it!
Equipment
Ingredients
- 8 oz. tofu
- 1 tsp. oil
- 1/2 tsp. red pepper flakes
- 10 oz. package buckwheat soba noodles, cooked and slightly chilled
- 1 package broccoli slaw, I use Trader Joe's shredded broccoli and carrots, see notes
- 2 cups shredded cabbage
- 1/4 cup very thinly sliced red onion, optional but gives great bite
Peanut Sauce:
- 1/4 cup peanut butter
- 3/4 cup hot water water
- 2 tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- 1-2 garlic cloves, minced
- 1 lime, zest and juice (about 2 heaping tablespoons)
- salt and crushed red pepper flakes, to taste
- cilantro, for garnish
- crushed peanuts, for garnish
Instructions
- Preheat the oven to 400 degrees F. Crumble the tofu and toss with 1 tsp. oil, 1 tsp. red pepper flakes and place on a baking sheet.
- Roast until tofu is golden and crispy, about 20 minutes.
- Place the peanut butter in a bowl and whisk in the hot water. Whisk in the apple cider vinegar, maple syrup, minced garlic cloves, lime juice, zest and pinch salt/red pepper flakes. Taste and season more if needed.
- Place the cooked noodles, shredded cabbage, broccoli slaw, and onion in a large bowl. Add the dressing and toss well to combine. Toss in the tofu, peanuts and cilantro. Serve immediately.
Notes
I'm taking advantage of the yummy shredded broccoli and carrot slaw from Trader Joe's. As an alternative, add in 1 cup shredded carrots and 1 cup shredded broccoli or extra cabbage. Or get crazy and sub in thinly sliced bell peppers and cucumbers. Almost anything should work!
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 66gProtein: 20gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 651mgPotassium: 390mgFiber: 3gSugar: 6gVitamin A: 227IUVitamin C: 19mgCalcium: 133mgIron: 3mg