Easy, healthy and addictive vegan ginger peanut soba noodles are ready in less than 30 minutes and taste incredible. The noodles are covered in a sweet and salty ginger peanut sauce and drenched in fresh lime juice.
I have the strangest, sometimes pickiest husband in the world. The man hates peanut butter. HATES. Except he doesn’t. HE will tell you he hates it. He’ll tell you that the texture is gross and he just hates everything with it. Except he loves my African peanut stew which is literally a stew with a peanut butter broth. He loves peanut butter cups hiding in moosetracks ice cream and complains if they seem scarce in his bowl, he loves roasted peanuts, he loves my peanut salad dressing and he loves these ginger peanut soba noodles.
But you guys, he hates peanut butter. It’s disgusting, right?
He also hates tomatoes. HATES. Apparently he feels like he’s eating an embryo and pretends to throw up when I eat them. He hates them so much that he eats ketchup with his grilled cheese sandwich and requests only tomato based pizza sauces. He eats lasagna with my RED meat sauce like he’ll never see another lasagna again, he prefers to eat only tomato based pasta sauces, complains if there’s no salsa to eat with his chips, ate half of my tomato chickpea stew that I made for myself a few weeks ago and one of his favorite soups that I make is TOMATO tortellini.
Yeah, he really hates tomatoes. And vegan food. Except the 1209834 vegan dishes I make like this that he asks me to make and asks if he can have the leftovers for lunch.
This is my life.
My favorite was when he asked me to stop telling him what tricky healthy foods I was hiding in his ‘man meals’ immediately before grabbing a meatball that I had hidden liver in. I still kill myself laughing when I remember that night. I hadn’t made the meatballs for him- they were just for me. I had made him something else entirely and wasn’t hiding anything but, before I knew it, I saw him walking out of the kitchen with a liver meatball in his hand and one in his mouth. He was going on an on about how amazing they were and asking why I hadn’t given him any at dinner.
To honor his request to not tell him what things were hidden in food, I didn’t tell him about the liver. I bit my tongue. I continued to bite my tongue when he was grossed out by the show on t.v. preparing liver, I bit my tongue harder when he shuddered at the thought of eating liver when we were at dinner with his parents and listened to him go on and on about how much he hates liver. I bit my tongue so hard I think I have permanent damage. Thank god I can still taste.
I make a point of telling his friends that he sheepishly asks me to make him big batches of kale chips when he vehemently goes on and on about how much he hates those green leaves.
I love him, but man alive he’s exhausting.
These ginger peanut soba noodles, however, are not. It takes maybe 20 minutes from start to finish. Just enough time for your kids or significant other to tell you they hate spinach, soba noodles or, heaven forbid, peanut butter, sit down, take a bite and immediately change their minds.
They’re creamy, salty, sweet, peanutty, healthy and unknowingly vegan. If I were you, I wouldn’t advertise the vegan part if you’re a particularly carnivorous family. Nobody needs to know. All they need to know is these noodles are amazing and all you need to know is how easy they are.
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- 1 250g package soba noodles (I use King Soba)
- ½ pound fresh baby spinach
- 1 tsp toasted sesame oil
- ⅓ cup creamy natural peanut butter
- 1 TBSP soy sauce
- 1 TBSP rice vinegar
- Juice from 1 lime
- 2 tsp toasted sesame oil
- 1 clove of garlic, finely grated
- 2 tsp grated then chopped ginger
- 1 TSP finely minced shallot
- 1-2 TBSP coconut sugar, brown sugar or honey
- salt and pepper, to taste
- water, to thin
- lime wedges and roasted peanuts, to serve
- Cook soba noodles according to package instructions, set aside.
- In a medium sized pan/skillet, heat sesame oil over medium heat.
- Add spinach leaves and a generous sprinkle of salt and fresh black pepper. Cook, stirring often until spinach has completely wilted, about 2 minutes.
- Combine all of the sauce ingredients, adding as much water as necessary to thin the sauce out. Taste and adjust seasonings as necessary.
- Toss noodles, spinach and sauce together, until completely combined. If the sauce is too runny, gently heat noodles over medium-low heat, stirring until the sauce thickens and adheres to the noodles.
- Serve warm with lime wedges and roasted, chopped peanuts.