These healthy, vegetarian Peanut Soba Noodles with Roasted Broccoli are finished with shaved carrots and a drool-worthy sauce. It’s the only recipe you’ll ever need for buckwheat noodles!
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How many of you know about soba noodles? If you’re not familiar with them, they’re thin Asian noodles made from buckwheat, a “pseudo-cereal” that resembles a grain but is actually a seed. Despite its name, buckwheat is actually not related to wheat and doesn’t have any gluten.
However, soba noodles are often made from buckwheat and wheat flours, and therefore are not usually gluten free. Cooked soba noodles taste great cold or warm, but I especially like them in a cold “salad” of sorts, which is what I was going for with this peanut soba noodles recipe.
Nutrition of Soba Noodles
If you’re interested, here’s an overview of the soba noodles that I used (Organic Planet brand made from organic wheat flour, buckwheat flour, and sea salt). This is per one serving (~1 cooked bundle, 76 grams):
- Calories: 250
- Fat: 0.5 grams
- Carbs: 55 grams
- Fiber: 2 grams
- Protein: 10 grams (that’s quite a lot for noodles!)
- Iron: 15% of the DV
Buckwheat also contains antioxidants that can help fight cell damage caused by free radicals, which may contribute to the development of chronic disease (1).
So there you have it…just a few of the many reasons to give soba noodles a try! Now let’s chat about how to make them.
How to Make Peanut Soba Noodles
Get those veggies ready first (#priorities)! Roast the broccoli florets at 400 degrees F for ~18 minutes. While the broccoli is roasting, bring a pot of water to a boil and dump in the package of soba noodles (which is usually divided into three dry bundles). One bundle is equal to one serving, but I found that you get what seems like 1.5 to 2 servings out of one dry bundle.
As the noodles and broccoli cook, prepare the sauce by combining creamy peanut butter, lime juice, rice vinegar, soy sauce, garlic, ginger, honey, and sesame oil in a small bowl. You will need to add water to thin it out, about ½-1 cup in total. Simply add a small amount of water, stir it up, decide if you like the consistency, and add some more water if you don’t.
Once the soba noodles are ready, drain and rinse them with cold water. Transfer them to a large bowl and add the roasted broccoli. Shave a large carrot over the bowl, and toss all that deliciousness in the peanut sauce. All done!!
This is intended to be a cold soba noodle salad, so you will want to pop it in the fridge for a half hour or so. But it also tastes pretty darn good at room temp, and if you want to it eat right away, I won’t blame you!
Store this tasty dish in an airtight container in the fridge for up to five days. In fact, it’s a great recipe for meal prep. Oh, and Will tells me it tastes really good with a fried egg on top for breakfast! So many ways to enjoy this one!
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. For more veggie-loaded recipes, subscribe to the weekly newsletter.
Peanut Soba Noodles with Roasted Broccoli
For the peanut sauce:
- ½ cup creamy peanut butter
- 2 tablespoon lime juice - from 1 lime
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- 1 clove garlic - pressed or minced
- 1 tablespoon ginger - freshly chopped
- Water - to thin the sauce, ½-1 cup total
- 2 tablespoon cilantro leaves - for garnish
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the broccoli florets in olive oil and spread them out evenly on the baking sheet. Bake for 15 to 18 minutes or until tender and slightly charred.
- While the broccoli is cooking, bring a pot of water to a boil. Add the dry soba noodles and cook according to package instructions, approximately 6 to 8 minutes. Drain and rinse the soba noodles with cold water.
- Prepare the peanut sauce by whisking together the peanut butter, lime juice, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger. To thin out the sauce to your preferred consistency, add a small amount of water, whisk it up, and then add more as desired (½-1 cup total).
- Transfer the noodles to a large mixing bowl, add the roasted broccoli, and use a vegetable peeler to shave a large carrot into thin strips over the bowl. Toss everything in the peanut sauce. Garnish with cilantro leaves to taste.
- Store in an airtight container in the fridge for at least a half hour before serving. Or if you do not wish to serve it cold, you can enjoy immediately.
- This will keep in an airtight container in the fridge for up to five days.
- To make vegan, sub maple syrup for honey.
Enjoy! – Lizzie