This Peanut Butter Veggie Soba Stir Fry is the perfect comfort meal for a quick, simple, and delicious weekday meal. It’s also an ideal way to include more vegetables in your diet! You can swap in any extras you have in the fridge. The avocado adds creaminess, while the peanut butter and miso paste add incredible richness. The crunchy vegetables and soba noodles cooked in coconut milk soak up the peanut sauce’s creaminess and flavor. This recipe contains different textures and sweet and salty elements that balance the dish.
Ingredients
100 g
buckwheat soba noodles
200 ml
coconut milk
1
piece of ginger, thinly sliced
1/2
red chilli, deseeded and sliced
100 g
mushrooms
1
red bell pepper
1 tbsp
peanut butter
1 tbsp
toasted sesame oil
1 tsp
brown rice miso paste
1
lime, juiced
1/2
avocado
2 tbsp
chopped roasted salted cashews
handful
fresh parsley, roughly chopped
1 tbsp
white sesame seeds
How to make
1
Start by cooking the soba noodles with 200 ml of coconut milk for about 3-4 minutes. Once cooked, don’t drain it, but leave it on the side.
2
Thinly slice the mushrooms and the bell pepper.
3
Prepare the sauce by mixing the peanut butter, sesame oil, miso paste, lime juice, 1 tbsp water, pepper, and salt.
4
Place a large pan over medium heat and add a drizzle of sesame oil. Once warm, add the ginger and chili, and after 1 minute, add the mushrooms and bell pepper.
5
Stir well and cook for 5 minutes before adding the noodles, coconut milk, and sauce.
6
Mix well and cook for a further 5-10 minutes until everything has warmed through.
7
Top with 1/4 avocado per serving, chopped parsley, and a sprinkle of sesame seeds.
calories:
383 (19%)
fat:
20g (25%)
saturates:
3g (14%)
sugars:
2g (4%)
salt:
61mg (10%)
protein:
12g (21%)
carbs:
40g (80%)
fibre:
5g (17%)
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