Ingredients for Snow Peas And Soba Noodles
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- White Wine Vinegar
- Fire Oil
- 1/4 teaspoon cayenne pepper
- Salt & Freshly Ground Black Pepper
- Garlic Cloves
- Fresh Ginger
- 1 tablespoon sesame oil
- Vegetable Broth
- Canola Oil
- 1 cup snow peas
- Scallion
- Firm Tofu
- Soba Noodles
- 1/2 cup radishes, thinly sliced
- 1/4 cup cilantro, chopped
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How to Make Snow Peas And Soba Noodles
- Whisk together peanut butter (2 tablespoons), soy sauce (2 tablespoons), rice vinegar (1 tablespoon), hot red pepper oil (1 teaspoon), cayenne pepper (1/4 teaspoon), half of the minced garlic (2 cloves), half of the grated ginger (1 tablespoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a small bowl.
- Whisk in sesame oil (1 tablespoon) and chicken or vegetable broth (1/4 cup). Set aside.
- Heat canola or peanut oil (1 tablespoon) in a wok or large skillet over medium-high heat.
- Add snow peas (1 cup) and stir-fry for 1-2 minutes.
- Add thinly sliced scallions (2), remaining minced garlic (2 cloves), and remaining grated ginger (1 tablespoon). Stir-fry for 20 seconds.
- Add firm or extra-firm tofu, cubed (1 block, 14 oz), or cooked chicken breast, thinly sliced (1 cup). Stir-fry for 1-2 minutes.
- Add cooked soba noodles (8 oz) and the prepared sauce. Toss to combine until noodles are heated through and coated in the sauce (about 2 minutes).
- Remove from heat and stir in thinly sliced radishes (1/2 cup) and chopped cilantro (1/4 cup).
- Serve immediately. Enjoy!
- **Advance Preparation:** Cook soba noodles up to three days ahead. Toss with 1 teaspoon of canola oil and refrigerate. Sauce ingredients can be combined up to several hours in advance.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
7g
Carbs
17g
