Buckwheat soba noodles tossed in a creamy garlic-peanut sauce with steamed broccoli and fresh spinach. This easy vegan noodle bowl is loaded with greens and can be on the table in about 20 minutes.
If you haven’t tried soba noodles yet, you’re in for a treat. I recently became hooked on their subtle nutty taste. Buckwheat soba cooks quickly, works well hot or cold, and offers more fibre and protein than typical wheat noodles.
This broccoli peanut soba noodle recipe is one of my go-to ways to enjoy buckwheat noodles. It comes together in under 20 minutes, requires minimal cleanup, and is kid-friendly. Most of the ingredients are pantry staples, so it’s perfect for a fast weeknight dinner.
How to make Broccoli peanut soba noodles
Start by bringing a large pot of water to a boil. While the water heats, whisk together the peanut butter, tamari, seasoned rice vinegar, sesame oil, ginger and garlic with a little water to create a smooth, pourable sauce.
Add the soba noodles to the boiling water and cook according to the package instructions, usually 6–8 minutes.
While the noodles cook, steam the broccoli. If you have a steamer basket, place it over the pot of boiling water and steam the florets for about 3–4 minutes, until bright green but still firm. If not, steam the broccoli in a separate pot or briefly blanch it.
When the noodles are done, drain them in a colander and rinse under cold water to remove excess starch—this helps prevent clumping.
Return the drained noodles to the pot and place it over medium heat. Add the prepared peanut sauce and a large handful of fresh spinach. Toss the noodles continuously until the spinach just begins to wilt and the sauce evenly coats the noodles. Gently fold in the steamed broccoli and warm through.
Serve immediately, garnished with cilantro and black sesame seeds if desired. These noodles are delicious as-is or topped with your favorite protein for a heartier meal.
DIETARY CONSIDERATIONS
This recipe fits well with several dietary preferences:
- Vegan and vegetarian
- Clean eating
- Dairy-free
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More Asian Noodle Recipes You’ll Love
If you enjoy these broccoli peanut soba noodles, try other Asian-inspired noodle dishes for variety and inspiration.
Print Recipe
Peanut Soba Noodles with Broccoli
Ingredients:
- 12 ounces buckwheat soba noodles
- 4 cup broccoli florets
- 1⁄2 cup creamy peanut butter
- 1⁄4 cup tamari
- 3 Tablespoons seasoned rice vinegar
- 1⁄4 cup toasted sesame oil
- 1 Tablespoon minced ginger
- 4 cloves garlic – minced
- ½ cup water
- 6 cups fresh spinach
- black sesame seeds and cilantro for garnish
Instructions
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Boil a large pot of water and cook the soba noodles according to package directions.
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If you have a steamer basket, steam the broccoli over the boiling noodles for 3–4 minutes until bright green but still firm.
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When the noodles are cooked, drain and rinse them under cold water to remove excess starch so they don’t clump.
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Make the sauce by whisking together peanut butter, tamari, rice vinegar, sesame oil, ginger, garlic and water until smooth.
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Return the noodles to the pot with the sauce and spinach. Warm over medium-low heat, tossing until the spinach wilts, then add the steamed broccoli and combine.
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Serve topped with chopped cilantro and black sesame seeds.
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Optional: add your favourite protein to make it a more substantial meal.
Nutrition
* Nutritional information is an estimate and may not be 100% accurate.