The only way to make a peanut sauce even better is to add some creamy coconut: a match made in the sauce heavens! These smooth and mildly spicy coconut noodles are so versatile. Plus, they're quick and easy to throw together and perfect for "Meatless Monday."
Ingredients
The Sauce
½cupall-natural peanut butter
½cupcoconut milk
3tablespoonssoy sauce
2tablespoonsfinely minced fresh ginger
1tablespoonhoney, sub maple syrup for vegan
1tablespoonfresh squeezed lime juice, from ½ lime
1teaspoonSriracha
2clovesgarlic, finely minced
The Noodles
1lb.soba noodles
1cupfrozen edamame
2tablespoonscoconut oil
½mediumonion, thinly sliced
1pintcherry tomatoes
2bell peppers, any color, thinly sliced
2carrots, cut into matchsticks
1cupsnap peas, chopped in half
2smallhandfuls of bean sprouts
Cilantro, sesame seeds, and lime wedges, to serve
Instructions
Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.
1 lb. soba noodles, 1 cup frozen edamame
While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.
½ cup all-natural peanut butter, ½ cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons finely minced fresh ginger, 1 tablespoon honey, 1 tablespoon fresh squeezed lime juice, 1 teaspoon Sriracha, 2 cloves garlic
Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.
2 tablespoons coconut oil, ½ medium onion, 1 pint cherry tomatoes, 2 bell peppers, 2 carrots, 2 small handfuls of bean sprouts, 1 cup snap peas
Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side.