Cilantro Peanut Soba Noodles
Buckwheat noodles are cooked up with broccoli and tossed with a zesty cilantro and peanut butter dressing to make these easy and flavor-packed peanut soba noodles.
Servings: 3
Calories: 443kcal
Ingredients
- 1 medium bunch of fresh cilantro leaves, about 2 cups, loosely packed
- ¼ cup creamy natural peanut butter
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- Juice of 1 lime, about 2 tablespoons
- 1 teaspoon lime zest
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sambal oelek
- 1 ½ teaspoons maple syrup or agave
- ½ to 1 cup water
- 6 ounces dried soba noodles, use 100% buckwheat for gluten-free
- 4 cups fresh broccoli florets, about 1 crown
- ¼ cup chopped roasted peanuts
- Red pepper flakes, for serving (optional)
Instructions
- Prepare the sauce by placing the cilantro, peanut butter, garlic, ginger, lime juice, lime zest, soy sauce, sambal oelek, and maple syrup or agave into food processor bowl. Pulse until mixed and cilantro leaves are finely chopped. Thin with ½ cup of water. Set aside.
- Bring a large pot of water to a boil and prepare the soba noodles according to package directions. Two minutes before the noodles are finished cooking, add broccoli. Broccoli should be bright green and tender-crisp when finished cooking.
- Drain the noodles and broccoli into a colander, and transfer to a large bowl or back to the pot.
- Stir in sauce, adding up to an additional ½ cup of water to thin as needed. Transfer to serving bowls and sprinkle with peanuts and red pepper flakes. Serve while hot.
Notes
This dish tends to dry out a bit as it sits, so it's best served immediately. If you have leftovers, add a few splashes of water when you reheat them.
Nutrition
Calories: 443kcal | Carbohydrates: 60.4g | Protein: 20.6g | Fat: 17.6g | Saturated Fat: 3.2g | Sodium: 924mg | Potassium: 788mg | Fiber: 5.7g | Sugar: 6.8g | Calcium: 80mg | Iron: 5.2mg