Sometimes, you just need a big bowl of noodles.
I hear ya.
And sometimes, Mr. Peaches just needs a big gravyboat of sauce to dump on his noodles.
We all have needs.
I’ve been making this recipe for a few years and I’m finally pleased with how I’ve adapted it.
Soba, a Japanese noodle made from buckwheat flour, has a strong, nutty flavor that pairs perfectly with this peanut-lime sauce.
Traditionally soba is drained and chilled, but I find it delicious served warm and then I eat the leftovers cold.
I find the peanut butter and egg whites provide a good amount of protein to the dish, but feel free to add edamame or tofu if that floats your boat.
The sauce recipe below is enough to dress the noodles, but make double if you want to bathe in it like Mr. Peaches does.
peaches & cake
Soba Noodle Stir Fry with Peanut Sauce
Time: About 1 hour
Peanut Sauce (*Double the dressing recipe if you want more for passing at the table. Use a gravy boat for serving extra sauce.)
2 Tbsp. smooth peanut butter (I like Skippy All Natural No Need to Stir)
2 Tbsp. + ½ tsp. low-sodium soy sauce
2 Tbsp. + 2 tsp. fresh lime juice
¾ tsp. granulated sugar or Splenda
½ tsp. ground ginger powder or freshly grated ginger
2 ½ tsp. sesame oil (or vegetable oil)
8 oz. buckwheat soba noodles (available in the Asian section of the supermarket)
2 large carrots, shredded on a box grater
1 head of broccoli, chopped into small pieces
2 tsp. sesame or vegetable oil
1 medium yellow onion, thinly sliced
1 teaspoon granulated sugar or Splenda
Fresh ground pepper
3 cloves garlic, minced
3 scallions, thinly sliced (white parts only)
1 red bell pepper, thinly sliced
4 eggs (you’ll need 1 egg yolk and 4 egg whites)
2 Tbsp. sesame seeds
Sriracha or hot sauce, for serving
1. In a dry skillet, toast sesame seeds over medium heat until golden brown and fragrant, stirring frequently. Remove from skillet and set aside.
2. In a small bowl, whisk together dressing ingredients with a fork. Adjust to taste; set aside. (Double the dressing recipe if you want more for passing at the table.)
3. Fill a large saucepan or pot with water and bring to a boil. Add soba noodles and cook for 4 minutes. Do not overcook. During the last minute and a half of cooking, add broccoli and carrots and blanch for one and a half minutes. Empty noodles and vegetables into a colander and rinse well with lukewarm water. Set aside and cover with foil to keep warm.
4. Meanwhile, heat sesame or vegetable oil in a wok or a very large skillet. Add yellow onion; cook for about 4 minutes. Add garlic, green onion, bell pepper, 1 teaspoon sugar or Splenda, and fresh ground pepper to taste. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes. Add egg yolk and whites in the same pan or a separate pan and scramble until cooked through. Mix in noodle mixture and 1 sauce recipe with the sautéed veggies and scrambled eggs (if your pan is big enough to hold everything – otherwise you can skip this step and just toss everything together in a bowl); heat through, about 2 minutes. Transfer to a large serving bowl. Top with sesame seeds. Serve with sriracha sauce and extra peanut sauce in a gravy boat on the side (if you made extra), if desired. Eat with chopsticks!
This can be enjoyed hot or cold.