These soba noodles are made with lots of crunchy healthy vegetables in a sweet & tangy peanut sauce. Add your favorite protein for a non-vegetarian spin!
Course 30-minute meal, dinner, Fast Lunch, lunch entree, Main Course
In a small bowl, whisk together the soy sauce, peanut butter, lime juice, ginger, garlic, and red pepper flakes (if using; totally optional) until smooth. Set aside.
Once the noodles are cooked, drain out the water and place into a large bowl. Toss noodles together with the green and purple cabbage, red pepper, carrots, edamame. *IF ADDING CHICKEN OR ANOTHER PROTEIN: add it now. Then toss all with the dressing. Season with salt and pepper. Garnish with peanuts, sesame seeds, green onions. Serve immediately.
Notes
Storage tips: Store in an airtight container for up to four days.Make this Soba Noodles dish for Meal Planning: Cook the noodles and toss together with the cabbages, red pepper, carrots, and edamame. Divide into containers for the week. Make the dressing and keep it in a separate container. When you’re ready to eat a portion, pour a tablespoon or so of dressing over the portion and toss together, then refrigerate the remaining dressing.Protein options: Try this soba noodles recipe with shrimp, ground pork, or extra firm tofu (seasoned and/or sautéed to your liking).