Meatless Monday: 15 Minute Spicy Peanut Noodles
Share
These spicy peanut soba noodles are my go-to Meatless Monday lunch or dinner when I want something comforting, fast, and packed with flavor. The creamy peanut sauce comes together in minutes and clings perfectly to nutty Mikuni Wild Harvest Buckwheat Soba noodles (from our Taste of Asia box), with just enough heat to keep things interesting. It’s simple, satisfying, and easy to customize with whatever you have on hand.
Ingredients (Serves 2–3)
- 8 oz Mikuni Wild Harvest Buckwheat Soba Noodles
- ½ cup creamy peanut butter
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- ¼ cup reserved pasta water (plus more as needed)
- ½ tsp garlic powder
- ½ tsp onion powder
- Cracked black pepper, to taste
- Yuzu Kanzuri Japanese-style chili sauce, to taste (or a pinch of red pepper flakes)
- Sesame seeds, for garnish
- Sliced scallions, for garnish
Method:
- Cook the noodles: Bring a pot of water to a boil and cook the soba noodles according to package directions. Reserve ¼ cup of the pasta water, then drain.
- Make the sauce: In a small saucepan over low heat, combine the peanut butter, soy sauce, rice vinegar, garlic powder, onion powder, black pepper, and chili sauce. Stir until smooth and warmed through.
- Loosen the sauce: Add a splash of the reserved pasta water at a time, stirring until the sauce becomes creamy and pourable.
- Toss & serve: Add the cooked soba noodles to the saucepan and toss until evenly coated. Remove from heat and adjust seasoning or heat as desired.
- Finish: Divide into bowls and garnish with sesame seeds and sliced scallions. Serve warm.
Foodie Box Love Notes & Tips:
- Add sautéed mushrooms, spinach, or shredded carrots for extra veggies.
- For extra protein, top with a soft-boiled egg or crispy tofu.
- Leftovers keep well and are delicious cold as a noodle salad.