August 20, 2012
Spicy Soba Noodles

I have the same routine practically every Sunday. I do yoga, head to the farmers market, and grocery store. I then come home to prep lunch and dinner meals for the week. I am a pretty typical type-A personality which means I can tell you what we will be eating for most nights the week before. I create a menu and post it, it helps keep me sane and organized and lets BL know what he can expect each night.

I usually just plan leftovers to be lunch the following day, but every now and then I end up staring at the fridge in the morning with no clue on what I am packing for lunch. I’ve started making a meal to be used as a snack throughout the week or for lunches. It works out perfectly. It doesn’t take too much more of my time on Sundays and it leaves out any additional work during the week. Usually these meals are a giant salad, soup, or leftover cutup vegetables with dip. This week, I decided to make a cold noodle salad with the leftover vegetables I was prepping for other dinners this week.

Spicy Soba Noodles

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Spicy Soba Noodles

  • Author: DK
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: entree, noodles
  • Author: DK
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: entree, noodles
  • Author: DK
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: entree, noodles
Scale

Ingredients

  • 8 oz. soba noodles
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into very thin strips
  • 1/2 cup scallions, sliced thin
  • 1/4 cup peanuts, chopped
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. chili oil
  • 1 tsp. maple syrup
  • 1 tsp. rice wine vinegar
  • 1/4 tsp. cayenne pepper

Instructions

  1. Whisk together the soy sauce, sesame oil, chili oil, maple syrup, cayenne pepper, and rice wine vinegar. Set aside.
  2. Cook the noodles per package directions. Drain, rinse with cold water and drain again.
  3. Toss the noodles with the dressing, carrots, scallions, and red pepper. Garnish with peanuts.

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Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

3 comments
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  1. This recipe is awesome! I make it often and it’s easy too and so tasty! It would be nice if you had the calories and nutritional values for your recipes on your site as well.

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