Nick’s Pick | Vegan Sweet & Savoury Soba Noodles
with Crisp Vegetables & Garlic-Sesame Peanuts
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Soba, a staple of Japanese cuisine, are spaghetti-size noodles made of buckwheat flour that boast a distinctively earthy flavour. This recipe teases out their natural nuttiness by tossing them in a heavenly combo of peanut butter, sweet soy sauce and rice vinegar. You’re also tossing in some ginger-boosted string peas and cabbage for colour and crunch. The pièce de résistance is as simple as sautéeing peanuts in garlic and sesame to generously sprinkle over the works. Consider yourself warned, this is highly addictive.
We will send you:
- 15ml Ginger paste
- 15ml Minced garlic
- 2 Scallions
- 200g Sugar snap peas (or snow peas)
- 150g Shredded green cabbage
- 15ml Rice vinegar
- 15g White sesame seeds
- 180g Soba noodles
- 60ml Sweet soy sauce
- 25g Chopped peanuts
- 30g Peanut butter
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large pot
Strainer
Whisk
Total Fat
22 g
Saturated Fat
3 g
Sodium
1010 mg
Total Carb
124 g
Sugars
41 g
Protein
14 g
Fibre
11 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 2 min., until tender. Drain and rinse. Toss with a drizzle of oil to prevent sticking. Wipe out and reserve the pot.
Toast the peanuts
In the same pot, heat a drizzle of oil on medium-high. Add the garlic, sesame seeds, peanuts and S&P. Toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pot.
Make the sauce
Meanwhile, in a medium bowl, whisk the peanut butter, soy sauce, vinegar, 2 tbsp water (double for 4 portions) and S&P.
Sauté the vegetables
Thinly slice the scallions. In the reserved pot, heat a drizzle of oil on medium-high. Add the ginger and ½ the scallions. Sauté, 30 sec. to 1 min., until softened and fragrant. Add the string peas, cabbage and S&P. Sauté, 1 to 2 min., until crisp-tender.
Combine the noodles & serve
To the pot of vegetables, add the noodles, sauce and S&P; stir well. Divide the noodles between your bowls. Garnish with the peanuts and remaining scallions. Bon appétit!
