Peanut Soba Noodles
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Vegan, Gluten-free
Serves: 4
  • 100g raw cashews (organic)
  • 1 tsp dark sesame oil
  • 2 tsp peanut oil
  • ½ red cabbage, thinly sliced
  • 2 carrots, about 170g (organic), grated
  • half a zucchini, about 140g (organic), grated
  • 1 red pepper (organic), thinly sliced
  • juice of half a lime
  • 150g soba noodles
  • fresh cilantro for garnish
For the peanut sauce:
  • 1,5 tbsp all-natural peanut butter (organic)
  • 2 tbsp soy sauce (organic)
  • juice of half a lime
  • ½ tsp freshly grated ginger
  • 1 tsp Sriracha
  • 1 tsp agave syrup (organic)
  • 150ml coconut milk (organic)
  1. In a small pan, roast the cashews in dark sesame oil until they are lightly browned. Once they are done, set them aside.
  2. In a wok or large pan, heat two teaspoons of peanut oil. Add the chopped vegetables and fry briefly. The veggies should still be crispy. Squeeze half a lime over the vegetables and toss them. Transfer them to another bowl and set aside.
  3. In the same wok, add all of the ingredients for the sauce. Whisk the sauce and let it simmer for 2-3 minutes on medium heat.
  4. Cook the soba noodles according to the directions on the package. Drain and rinse the noodles under cold running water and shake out the excess water. Transfer the noodles to the wok where the sauce is. Add the chopped vegetables and toss well to coat thoroughly. Garnish the noodles with the roasted cashews and fresh cilantro. Serve and enjoy!
This recipe is delicious served warm or chilled.
Recipe by Bowsessed™ at