Make this perfectly peanut-y soba-noodle dish, complete with nutritious veggies, instead of ordering takeout (or delivery…in my case)!
I’m beyond happy to welcome this gluten free dish into my life— my dinners need desperate livening-up! You see, friends—the past two weeks have been uber-hectic for me. From midterms, to loads of internship applications, to long reading assignments… I’m exhausted! Basically, the pep-in-my-step goes away as soon as I step foot inside my house. Most nights, I accept the fact that I’ll be throwing beans, greens and veggies, and pasta sauce/hummus in a pot and calling it dinner. Sometimes I add avocado… but only if I’ve thought ahead. Don’t get me wrong, I love my random dinners, but sometimes I crave cohesiveness!
Kitchen Creativity Blues?
On the night I created these Peanut-Ginger Soba Noodles, I said, “No more!” I told myself that I must have some cohesive ingredients that go together… right?! When I lived with my parents, I bought lots of fun, different items at the grocery store. I always hoped to buy items and make dishes that would make my whole family happy! But I noticed that since living on my own this year, I tend to mostly purchase things that I gravitate towards and traditionally enjoy. This, friends— has turned out to be a bit problematic for my kitchen-creativity.
Without fun ingredients in my pantry that I have picked up along-the-way, I tend to not feel as inspired to try and cook with new ingredients. I recognize now that I have the beautiful opportunity to be kind to myself, by shopping for my own likes and tastes just as much as I’ve tried to be kind to others in the past, by shopping for theirs (woo-hoo)!
Embracing my inner “Pantry Chef”
I digress… I’ve been stocking up on more, “Ooh, that looks good/fun/interesting!” foods and ingredients the last week or two— and this recipe is made from some of those ingredients! In the store I grabbed some ginger and soba noodles— which aren’t usually on my shopping list. Rest assured… they turned into something great! I’m proud of myself for being able to identify how my creative energy works and investing in my habit as a “pantry-chef,” a term my dad coined!
I hope you enjoy this vegan recipe for Peanut-Ginger Soba Noodles with Veggies! Let me know if you loved it in the comments below, or tag me with pictures of your tasty re-creations on Instagram at @cookwithcourt.
Peanut-Ginger Soba Noodles with Veggies (gluten free)
A perfectly peanut-y soba-noodle dish, complete with nutritious veggies. This is a quick, vegan dinner recipe that beats takeout and delivery!
- 1 (8oz) package soba noodles (I used 100% buckwheat soba noodles)
- 2 cups frozen vegetables (I used a mix of peas, broccoli, and zucchini)
- extra vegetables optional— if desired
- 2 handfuls kale
- crushed peanuts and sesame seeds optional— for topping
- 3 tbsp peanut butter (I used salted)
- 3 tbsp soy sauce (or liquid aminos, coconut aminos, or other substitute)
- 1 tbsp maple syrup (or other liquid sweetener)
- 1/2 inch ginger peeled and grated
- 1 tbsp arrowroot starch *
- 2 tbsp warm water
Cook soba noodles according to package instructions. While cooking, make sauce.
In a small bowl whisk peanut butter, soy sauce/substitute, maple syrup, and grated ginger together. Once combined, add arrowroot starch and mix until no lumps remain. Add warm water one tablespoon at a time and whisk until combined.
Drain and rinse soba noodles. Add back to pot or put in a large saucepan, adding all vegetables except kale and 1/4 cup of water. Place on medium heat. Stir, and cover, letting it sit for 4-ish minutes, adding more water if necessary.
Once vegetables look cooked, add sauce. Stir carefully, trying to keep noodles from breaking. Keep stirring until desired consistency is reached. Add kale, and cook for one more minute, then turn off the heat. Serve, and top with sesame seeds and/or peanuts— if desired. Enjoy!
*You can substitute arrowroot starch with tapioca starch. If you choose to substitute with corn or other starch, the dish will be yummy, still, but not as “sticky.”