Spicy Soba Noodles with Vegetables and Sea Salt Crunchy Bean Snacks
Total Time: 30 Minutes
6 ounces Soba Noodles (Japanese Buckwheat Noodles)
½ Cup Edamame, Shelled & Steamed
1 Carrot, Peeled into Ribbons
1 Cup Broccoli Florets
1/2 Cup Sea Salt Crunchy Bean Snacks
For the Sauce:
½ Cup Natural Peanut Butter, Almond Butter, or Sunflower Seed Butter (no added sugars)
¼ Cup Water
¼ Cup Rice Vinegar
2 teaspoons Soy Sauce
¼ Cup Brown Sugar
½ teaspoon garlic powder or one clove minced
½ teaspoon – 2 teaspoons chili flakes
Place a large stock pot on the stove filled with water and let it come to a boil.
While you wait for the water to boil, prepare your edamame, broccoli florets, and carrot ribbons.
Note on Carrot Ribbons: Use a regular vegetable peeler to make the carrot ribbons. Once you have peeled the outer layer of the carrot, just keep peeling and make long strips of carrots.
Once the water is boiling, follow the directions on the packaging to cook the soba noodles. Once your water is boiling it should take about 5 minutes to cook. Drain your noodles using a colander and rinse with cold water.
Whisk together all of the ingredients for the sauce. If you’re into a lot of heat, add as many chili flakes as you see fit. But when serving to a group, cater to the wimps and use just ½ teaspoon.
In a large serving bowl combine your soba noodles, edamame, broccoli florets, and carrot ribbons. Drizzle about half of the sauce over the top and toss to combine. Split into two bowls and garnish with Sea Salt Crunchy Bean Snacks. Use the remaining sauce for additional drizzles as you work through the bowl.by