Spring Vegetable Soba Noodle Bowl
1. In small bowl, whisk peanut butter, soy sauce, honey, sriracha and 2 tablespoons water. Makes about ¾ cup.
2. In large skillet, heat oil over high heat. Add onion; cook and stir 3 minutes or until tender and starting to brown. Reduce heat to medium-high. Add noodles, asparagus, carrots, peas and peanut butter mixture; cook and stir 3 minutes or until noodles and vegetables are tender-crisp. Makes about 6 cups.
3. Divide noodle mixture into 4 bowls; top with broad beans and sriracha, if desired.
Chef Tip: Noodle Bowl can be customized by replacing asparagus, peas and/or carrots with leeks, radishes and/or watercress, and peanut butter with almond or sunflower butter.
- Per serving (1 1/2 cups):
- 11 g (2g Saturated) Fat
- 0 mg Cholesterol
- 485 mg Sodium
- 55 g Carbohydrates
- 8 g Fiber
- 12 g Sugars
- 7 g Added Sugars
- 14 g Protein
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Nutritional Information
- Per serving (1 1/2 cups):
- 11 g (2g Saturated) Fat
- 0 mg Cholesterol
- 485 mg Sodium
- 55 g Carbohydrates
- 8 g Fiber
- 12 g Sugars
- 7 g Added Sugars
- 14 g Protein
Directions
1. In small bowl, whisk peanut butter, soy sauce, honey, sriracha and 2 tablespoons water. Makes about ¾ cup.
2. In large skillet, heat oil over high heat. Add onion; cook and stir 3 minutes or until tender and starting to brown. Reduce heat to medium-high. Add noodles, asparagus, carrots, peas and peanut butter mixture; cook and stir 3 minutes or until noodles and vegetables are tender-crisp. Makes about 6 cups.
3. Divide noodle mixture into 4 bowls; top with broad beans and sriracha, if desired.
Chef Tip: Noodle Bowl can be customized by replacing asparagus, peas and/or carrots with leeks, radishes and/or watercress, and peanut butter with almond or sunflower butter.