This rich and delicious recipe for plant-based spicy soba noodles comes from Dr. Jane Goodall’s Vegan World Fusion Cuisine. It’s a flexible formula, allowing you to use whatever fresh vegetables are in season. I’ve included a few options below that you might find useful for high-protein, gluten-free, lighter, or less spicy needs!
Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce
- Spicy Alternative: If preferred, you can omit the crushed red pepper, and drizzle with sriracha to taste, instead.
- Mild Option: If you’re spice averse, omit the crushed red pepper in the soba noodles. The quarter teaspoon in the sauce makes it mildly spicy and flavorful, but not overtly spicy.
- Higher Protein Option: Add shelled edamame for a plant-based protein boost!
- Lighter Option: The peanut sauce is quite rich. If you want a lighter version, you can use lite canned coconut milk. The sauce will be a little thinner, but still creamy and delicious.
Photo by Lindsay Moe
Special Diet Notes: Plant-Based Spicy Soba Noodles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally peanut-free, vegan, plant-based, and vegetarian.
Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce
Prep time
Cook time
Total time
This recipe makes a double batch of peanut sauce. It will store in the refrigerator for up to a week. To save on time, you can prepare the peanut sauce and steam the vegetables while the noodles cook.
Author: Dr. Jane Goodall
Recipe type: Entree
Cuisine: Asian
Serves: 3 servings
Ingredients
Plant-Based Peanut Sauce
- 1¾ cup full-fat canned coconut milk (about one 14-ounce can)
- 1⁄3 cup peanut butter (can sub almond butter or sunflower seed butter, for nut-free)
- 2½ tablespoons maple syrup, or to taste
- 2 tablespoon shoyu or light Chinese soy sauce, or to taste (can sub gluten-free tamari, if needed)
- ½ teaspoon curry paste
- ¼ teaspoon crushed red pepper flakes
Garden Soba Noodles
- 1 (8-ounce) package buckwheat soba noodles (may sub udon noodles or use gluten-free soba, if needed)
- 5 cups mixed vegetables (broccoli, red bell pepper, carrots, zuchinni, etc), chopped small
- 1 cup plant-based peanut sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cilantro, minced
- 2 teaspoons crushed red pepper flakes, or to taste
- 1 teaspoon garlic or ginger, minced
- Pinch sea salt, or to taste
- Black pepper, to taste
- Black and white sesame seeds, for garnish (optional)
Instructions
Plant-Based Peanut Sauce
- Put the coconut milk, peanut butter, maple syrup, shoyu or soy sauce, curry paste, and crushed red pepper in your blender. Blend until smooth.
Garden Soba Noodles
- Bring about 8 cups of water to a boil in a 3-quart saucepan. Add the soba noodles and cook until slightly al dente, approximately 10 minutes, stirring occasionally. A small amount of sesame oil may be added to prevent sticking. Drain the noodles, rinse well in cold water, and place in a large mixing bowl.
- Steam the vegetables until just tender, about 3 to 5 minutes.
- Transfer the cooked soba nodles and cooked vegetables to a serving bowl. Add the 1 cup peanut sauce, sesame oil, cilantro, crushed red pepper, garlic or ginger, sea salt, and pepper. Stir until evenly combined.
- Serve garnished with sesame seeds, if desired.
More Plant-Based Asian Noodle Dishes
PlantPure Kitchen’s Vegan Pad Thai
Szechuan-Style Vegetable Stir Fry with Rice Noodles
Creamy Vegan Miso Ramen with Shiitakes, Tofu, and Asparagus
