What does a registered dietitian put on regular meal rotation for years? These plant-based peanutty soba noodle bowls with a peanut butter sauce that's so good you might just dream about it. It is creamy and a bit spicy and the balanced depth of the toasted sesame seeds and sesame oil with the tangy rice vinegar hits just right. Antioxidant-rich cabbage gives the perfect crunch, the tender kale and mushrooms offer a dose of vitamins K and D and the edamame lends an almost-instant source of plant-based protein. It all comes together for a flavor explosion in your mouth! Interested? Keep reading.
Ingredients
For the Peanutty Soba Noodle Sauce
2 cloves garlic, grated or finely minced (about 1 tsp)
⅔ cup hot water
⅓ cup creamy peanut butter
¼ cup soy sauce
¼ cup hoisin sauce
2 tbsp unseasoned rice vinegar
1 tbsp toasted sesame oil
1 to 2 tsp sriracha (depending on the heat level you like)
For the Bowls
12 oz (350 g) soba noodles
1½ cups shelled edamame beans
1 tbsp toasted sesame oil
10.5 oz (300 g) mixed mushrooms (like shiitake and cremini), thinly sliced (about 20 mushrooms/4 cups)
1 bunch lacinato kale, stemmed and thinly sliced (about 4 cups)
3 cups thinly shredded purple cabbage
2 green onions, thinly sliced (about 2 tbsp)
Toasted sesame seeds, for garnish
Directions
- Make the sauce: In a small bowl, make the sauce by whisking together the garlic, hot water, peanut butter, soy sauce, hoisin, vinegar, oil, and sriracha until smooth. Set aside.
- Make the noodle bowls: Bring a large pot of salted water to a boil and cook the soba noodles and edamame for 2 to 3 minutes or according to package directions. Drain and set aside.
- In a large frying pan, heat the oil over medium heat. Add the mushrooms and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the kale and cook, stirring, until vibrant green, another 2 to 3 minutes. Turn off the heat, add the cabbage and sauce, and toss to coat.
- Plate the noodle mixture and top with the mushroom mixture, green onions, and sesame seeds.
Make-Ahead Tip: The kale, mushrooms, and cabbage can be cut ahead of time. You can also prepare the sauce up to 5 days ahead and store it in the fridge.
Storage Tip: Let cool and store in an airtight container in the fridge for up to 5 days. To serve, reheat on the stove or in the microwave, or enjoy cold!
Excerpted from The Feel-Good Meal Plan by Lindsay Pleskot, RD. Copyright © 2024 Lindsay Pleskot. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
