Soba Noodles with Vegetables Recipe

Ingredients

• 3 tablespoons gochujang
• 1 tablespoon honey (for the vegan version, use maple syrup)
• 1 tablespoon sesame oil
• 1 tablespoon water
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons miso paste
• 1 cup dry-roasted (unsalted peanuts)
• 2 medium sweet potatoes (peeled)
• 1 tablespoon vegetable oil
• 4 ounces dried soba (buckwheat noodles)
• 1 tablespoon sesame oil
• 2 cups raw snow peas
• Optional Garnishes: chopped green onion (sesame seeds, red pepper flakes)

Instructions

1. 1

   Whisk all of the sauce ingredients together in a small bowl and set aside.

2. 2

   Heat a small pan over medium and add the peanuts (no oil is needed). Toast, stirring frequently, until lightly browned and fragrant. Remove the peanuts from the pan and set aside.

3. 3

   Spiralize the sweet potato according to the manufacturer's instructions for your model of spiralizer. Heat the vegetable oil in a medium pan over medium. Add the sweet potato noodles and cook, stirring frequently, until browned and tender; about 10 minutes.

4. 4

   Meanwhile, boil the soba noodles according to package directions. Drain, toss with a tablespoon of sesame oil, then divide into four bowls for serving.

5. 5

   Remove the cooked sweet potato noodles from the pan and add to the serving bowls.

6. 6

   Immediately add the snow peas to the hot pan and cook for 1 to 2 minutes, until browned. Transfer to the serving bowls.

7. 7

   Top each bowl with the prepared sauce, toasted peanuts, and garnishes of choice.