Soba Noodles with Creamy Peanut Sauce

Ingredients

• 1 14-ounce can coconut milk ((regular / full fat))
• 1/3 cup peanut butter ((can sub almond butter or sunflower seed butter, for nut-free))
• 2 1/2 tablespoons maple syrup (or to taste)
• 2 tablespoon shoyu or light Chinese soy sauce (or to taste (can sub gluten-free tamari, if needed))
• 1/2 teaspoon curry paste
• 1/4 teaspoon crushed red pepper flakes
• 1 8-ounce package buckwheat soba noodles ((may sub udon noodles or use gluten-free soba, if needed))
• 5 cups mixed vegetables (chopped small (broccoli, red bell pepper, carrots, zuchinni, etc.))
• 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

1. 1

   --- Plant-Based Peanut Sauce ---

2. 2

   Put the coconut milk, peanut butter, maple syrup, shoyu or soy sauce, curry paste, and crushed red pepper in your blender. Blend until smooth.

3. 3

   --- Garden Soba Noodles ---

4. 4

   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.

5. 5

   Steam the vegetables until just tender, about 3 to 5 minutes.

6. 6

   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.

7. 7

   Serve garnished with sesame seeds, if desired.