I am kind of obsessed with Vietnamese Tofu Spring Rolls. Something about the combination of crunchy veggies, soft rice paper, and that oh-so-delicious peanut sauce makes them so crave-worthy. So, I basically used those same components in this dish making this one of my new favorite foods!
Soba noodles are so wonderful!
First of all they’re cheap & cheerful! $2.99 for a pack that will make about 12 servings. I only used half a pack for this so basically a buck fifty. Second, they are healthy AF! Made from buckwheat, they’re full of fiber and protein without any of the starchy sugars found in regular pasta noodles. I love finding carby substitutes don’t you? Thirdly, is that a word? Thirdly, they cook up in NO TIME! Literally 3 minutes and boom, dinner is ready. Finally, they’re beautiful! They have this rich purple grey color that adds such a unique pop to this dish. It’s so nice to see something different on the table so I am just loving these Soba noodles!
Let’s get started. You’re gonna want to start chewing this as soon as possible!
Veggie Peanut Noodles
6 oz Soba Noodles
2 cups shredded purple cabbage
2 cups shredded carrots
1 cup broccoli florets
1 cup edamame (shelled)
1/2 cup peanut butter
1/4 cup tamari or soy sauce
3 tablespoons sesame oil
1 – 3 tablespoons Sriracha
1/2 teaspoon crushed garlic (1 clove) (garlic powder will work too)
1 cup water poured in slowly 1/4 cup at a time to thin out.
1. Chop cabbage into thin slices. Add to a bowl with your other veggies.
2. Cook soba noodles for only 3 minutes in boiling water. Drain and rinse with cold water to stop the cooking process.
3. Add all your peanut sauce ingredients to a blender (I used my Nutribullet) & blend until it’s a smooth creamy sauce consistency. Add water as needed to thin out.
4. Toss everything in a big bowl and coat well with sauce. Sprinkle with chopped peanuts/almonds & sesame seeds. Garnish with fresh mint (optional)
This sauce can be served warm or cold. I enjoyed it cold.
Enjoy it Veganly Much!!
This makes 4 servings & This sauce recipe makes about twice as much sauce as you need so save the rest for next time or for the next time you make Tofu Spring Rolls. (wink wink)