Rainbow Soba Noodles

I ended my evening run at Whole Foods last night and was intending to just pick up a salad from the salad bar for dinner. Once there, however, I realized I had no plans for lunches this week and given my client's penchant for 11am - 1pm meetings it is difficult to grab something out. I decided to come up with a simple, minimal prep recipe on the spot that would pack well for the office. I had a package of soba noodles at home and decided to just pick up some pre-cut veggies to make an easy noodle stir fry. This dish came together in under 20 minutes and is delicious as a cold (and colorful!) salad for lunch.


Ingredients:

2 tbps safflower oil
3 cloves garlic, minced
1 package of soba noodles
1 cup of diced peppers
1 cup of defrosted shelled edamame
1/2 head of mixed cabbage leaves, shredded


2 tablespoons of peanut butter
3 tablespoons of soy sauce
1/4 cup of vegetable broth
1 tablespoon of honey
2 tsp of sriracha

Directions:

Cook soba noodles according to package directions, about 6 minutes. Drain and run under cold water.

Heat oil in wok. Add garlic and cook until fragrant (around 30 seconds). Add cabbage and stir fry until slightly wilted, around 2 minutes. Add peppers and edamame and cook until heated through. Add cooked noodles.

Meanwhile heat peanut butter, soy sauce, vegetable broth, honey, sriracha and cook until incorporated.

Add sauce to vegetables and noodles and serve.