We’re the type of people who start cooking when they are hungry, not before. We’re still trying to break the habit, but the crazy artist sides of both of us cringe at the words “plan ahead” — mainly only when related to food. Our practical, sensible sides have no problem planning for long-term financial security, but planning Thursday’s dinner on Monday? That’s downright insane.
So for weeknight dinners, Alex and I try to pick meals that are simple and not too time consuming. This one is a recipe I tried on a whim to use some Napa cabbage (from Silverthorn Farm) and a red pepper we’d just picked up at the farmer’s market. We’d been looking for a good peanut sauce for noodles for years, and finally this one made the cut. Topped with some fresh squeezed lime juice (essential), cilantro, and crushed peanuts, this noodle bowl was delightful! It can also be made gluten-free if you make sure to buy gluten-free soba noodles (which are made of buckwheat, but many packages have a little bit of traditional wheat so make sure to check the package).
If you’re in Indiana, we hope you’ll enjoy this as another healthy meal idea as part of our Cook for Health September initiative! There’s just one week left in September for you to post your photos of healthy meals on Instagram (or send us an email) for the chance to win some lovely Indiana-based prizes. Take a look at the details here!Print
- ½ pound Napa cabbage, shredded (4 to 5 cups)
- 1 red pepper
- ¼ cup cilantro, chopped
- 1/4 cup peanut butter
- 1/4 cup rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon Sriracha sauce
- 12 ounces soba noodles (look for 100% buckwheat noodles for a gluten-free option)
- 2 limes
- 1/2 cup crushed peanuts
- Shred 1/2 pound Napa cabbage. Thinly slice 1 red pepper. Chop 1/4 cup cilantro and reserve for a garnish.
- Start a pot of water to boil.
- In a small saucepan, whisk together 1/4 cup peanut butter, 1/4 cup rice vinegar, 3 tablespoons toasted sesame oil, 3 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon Sriracha sauce. Cook the sauce over low heat until it is warm and slightly thickened.
- When the water is boiling, cook noodles according to package directions.
- Meanwhile, place the red pepper in a colander over sink. When the noodles are cooked, drain them over the red pepper in the colander to slightly cook the peppers. Transfer noodles, peppers, and cabbage to a serving bowl, add the sauce, and toss until combined.
- To serve, garnish with chopped cilantro, fresh squeezed lime juice (a must!), and a generous helping of crushed peanuts.
Keywords: Soba Noodles, Soba, Vegetarian, Vegan, Cabbage, Red Pepper, Peanut Sauce, Peanut Noodles
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.