This sassy recipe for cool peanut soba noodles with grilled sweet peppers is my newest nutty noodle obsession. (I know, I know … I do A LOT of noodle recipes.) But this cool version features a few Jackie-style cuisine tricks to make it extra special.

Trick 1

First, it features grilled produce, offering a hint of delicious smokiness. Hopefully you’ve already guessed it’s got grilled sweet peppers … considering they’re right in the recipe name. But there’s also grilled apricot (or peach, if you prefer). It creates the sweet balance in the pureed Asian-style peanut sauce which you’ll make while boiling the soba noodles. And don’t worrry about the sauce tasting like apricots; it absolutely still tastes scrumptiously peannutty!

Trick 2

Another trick is how you cool the soba noodles. To conserve water, rather than rinsing noodles under running water, you’ll simply drain the noodles, toss with several ice cubes to cool them, and drain again. It also helps prevent the noodles from becoming waterlogged to keep them as flavorful as possible.

Trick 3

The final highlight is unsweetened jasmine green tea. You might not need it, but if you like your noodles to be extra saucy, tea can help thin the peanut sauce to your desired texture without watering down the taste while punching up nutrition.

To serve

Now, all you do is toss the ice cube-cooled noodles with the peanut sauce, toss with the grilled sliced peppers, and garnish with sesame seeds, peanuts, and cilantro. It’s an awesome salad, salad, or entrée. (For me, it’s definitely entrée worthy!) And if you don’t eat it all at once … no worries. It keeps well in the fridge for several days. But it probably won’t last that long!

cool peanut soba noodles with grilled sweet peppers

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• Author: Jackie Newgent
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This sassy recipe for cool peanut soba noodles with grilled sweet peppers is my newest nutty noodle obsession. This cool version features a few Jackie-style cuisine tricks to make it extra special.

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Ingredients

Units USM Scale 1x2x3x

• 1 fresh apricot (or peach half), halved and seeded
• 1/4 teaspoon avocado oil or sunflower oil
• 3 medium sweet bell peppers—red, orange, and yellow
• 1/3 cup (85 grams) no-sugar-added, no-salt-added peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons tamari or coconut aminos
• 1 tablespoon Asian garlic-chili sauce or spicy harissa sauce, or to taste
• 1 to 2 teaspoons freshly grated gingerroot (optional)
• 2 teaspoons toasted sesame oil
• 8 ounces (225 grams) dry 100% buckwheat soba or noodles of choice
• 1/4 cup (60 milliliters) unsweetened jasmine green tea or other tea, or to taste (optional)
• 2 teaspoons toasted sesame seeds
• 1/3 cup (50 grams) dry roasted peanuts, whole or chopped
• 1 large handful (or 1/4 cup loosely packed) fresh cilantro leaves or small sprigs

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Instructions

1. Fully heat the grill (or grill pan). Brush the cut side of the apricot halves with the avocado oil. Grill the cut surface of the apricot halves and the whole bell peppers over direct medium-high heat until charred as desired, about 3 minutes for apricot halves and 8 minutes total for peppers. Set aside.
2. Prepare the noodles per package directions.
3. Meanwhile, in a blender, puree the grilled apricot halves, peanut butter, vinegar, tamari, garlic-chili sauce, ginger (if using), and sesame oil until creamy. Pour into a large mixing bowl.
4. Drain the noodles, toss with ice cubes to cool and, when ice cubes are melted, drain noodles well.
5. Add the noodles to the sauce and toss to fully coat. Add desired amount of tea, if any, to reach desired saucy consistency.
6. Thinly slice the grilled peppers and toss with the peanut noodles. Transfer to a serving bowl, sprinkle with the sesame seeds, peanuts, and cilantro, and serve.

• Category: Main dish, salad, side
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 6g includes 0g added sugars
• Sodium: 590mg
• Fat: 15g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 11g
• Cholesterol: 0mg

Are you a peanut fan? Try my other nutty recipes, including plant-based peanut butter cookies (see recipe HERE), simple spicy peanut seitan (see recipe HERE), and peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE).