Soba Noodles with Spicy Peanut Ginger Sauce

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Spicy Peanut Noodle Goodness

Simple and easy yet delicious. I was inspired by a recipe called otsu in a book I purchased at Kitchen, Arts & Letters on my recent trip to NYC.  The book is Super Natural Cooking by Heidi Swanson.  It is a vegetarian (not vegan) cookbook.  I am really enjoying the book so far and would recommend it to vegetarians and non-vegetarians alike.  Check it out here on amazon if you want.  She also has an awesome website that I have started exploring called 101 cookbooks.

You should have most of the ingredients on hand on a regular basis which makes it easy.  If you don’t, you should and the solution is simple, get them.  I liked the simplicity of this recipe.  I still  changed things along the way but that wasn’t because there was anything wrong with Heidi’s recipe.  One day I will try the original because I am sure it is wicked good but for now here is my inspiration.  Feel free to change my recipe and make it your own.  The original dressing recipe does not call for any peanut butter but can you blame me for adding it? So good.  I also added the broccoli and removed cucumber in honour of my vegan friend I was making this with who doesn’t like them. Cough. Weird…


8oz/226 g soba noodles (for 3 people) – 12 oz/451g soba noodle (for 6 people)

1/2 package of tofu, approx. 225g (for 3) – Whole package for 6 people

1 Head broccoli for 3 – 2 Heads for 6 people , cut into florets

1 handful chopped coriander, for garnish

3 greens onions finely chopped, for garnish

1/4 cup toasted sesame seeds, for garnish


Zest of 1 lemon

1 inch piece of ginger, peeled and finely grated

3/4 teaspoon cayenne pepper, (makes it fairly spicy, reduce by half is spicy isn’t your thing)

1/3 cup organic shoyu (soy sauce)

1/4 cup brown rice vinegar

2 tablespoons agave nectar or maple syrup

2 tablespoons sesame oil

4 tablespoons organic creamy peanut butter


1.  Put a large pot of boiling water on to boil for the noodles.

2.  Put all the ingredients for the sauce into a food processor and process until smooth.  Shouldn’t take more than 10 seconds.  I actually put all my ingredients in a mixing bowl and used a hand blender but the risk of making a mess this way is much higher.

3.  Cut your tofu into rectangles 1/2 inch thick.  Pat dry with a tea towel or paper towel.  Cook on medium in a non-stick frying pan or well seasoned stainless steel pan.  Cook for 3-4 minutes on each side until golden brown. Remove from pan and cut rectangles into slices approx. 1/2 thick and 1 inch long.

4. Add noodles to boiling water as soon as you put your tofu on.  Cook for time required on package. Soba noodles usually take approx. 8 minutes.  When ready, drain and rinse in cold water.  If you don’t rinse them you will have a big ball of useless sticky noodles. Not good.

5. Steam broccoli for 5 minutes until bright green. mmmm.

6.  Prepare individual bowls of noodles, broccoli and tofu topped with 2-3 tablespoons of sauce and garnish with chopped cilantro, green onions and toasted sesame seeds.

Tofu Crispin' up in the pan

Cooked and rinsed soba noodles

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