Peanut Ginger Soba Noodles

So I am not a vegetarian by any means, however majority of my meals tend to be plant based and meatless. This isn’t for any health reasons actually, I have just found it much more cost efficient and less wasteful for my boyfriend and I. Ironically though, Cameron, who is a very big meat fan, hasn’t really seemed to notice although it has been a few months now. This is because all of these meals still have a more than sufficient amount of protein in them and are very satisfying despite not having meat. And also probably because most of the time he has no clue what is in the meals I am feeding him.. but that is besides the point.

This Peanut Ginger Soba Noodle dish is the perfect balance of protein, carbohydrates, and healthy fats across multiple food groups, and it is oh so satisfying. Soba noodles have 8 grams of protein per serving and are made from buckwheat, which is gluten free. So for all those with Celiac disease or a gluten sensitivity, no need to feel left out because this dish is right up your alley! The other main source of protein in this dish is edamame, which packs 11 grams of protein and 9 grams of fiber per 1/2 cup serving. Edamame is also a complete protein which means it contains all 9 essential amino acids that our bodies need to obtain from foods.

This dish is good both warm or straight from the fridge, so it makes fantastic leftovers. Enjoy!

Ingredients:

5 oz soba noodles (cooked according to package)

1 small yellow onion, sliced

1.5 cups edamame, shelled,

3 broccoli crowns, chopped

1 cup mushrooms, sliced

2 cups red cabbage, sliced

1 large carrot, shredded

Sauce

3 T peanut butter

3 T soy sauce

1 T rice vinegar

1 T honey

1 T olive oil

1 T fresh ground ginger

1 T chipotle sauce

1 tsp garlic salt

1 T red pepper flakes

Directions:

1. Heat 1 T olive oil in saucepan over medium heat. Add broccoli, onions, and mushrooms and cover. Cook until soft, stirring frequently.

2. In a small mixing bowl, mix all sauce ingredients.

3. Combine sauteed veggies, noodles, and edamame in a large bowl. Add grated carrots and red cabbage. Pour sauce and mix thoroughly. Season with additional red pepper flakes if desired. Serve hot or cold.