Thai Peanut Soba Noodles with Broccoli | PCC Natural Markets

Thai Peanut Soba Noodles with Broccoli

Serves: 4

Your rating: None (11 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Place peanut butter, tamari, rice vinegar, sesame oil, fish sauce, honey, garlic, ginger and hot sauce in the bowl of a food processor. Blend until smooth, scraping down the sides if necessary, about 2 minutes. Thin with water to desired consistency.

Cook soba noodles according to package directions in salted boiling water. Add broccoli florets to the pot during the last 2 minutes of cooking. Drain noodles and broccoli in a colander; rinse briefly under cool water.

Toss noodles with peanut sauce, bell pepper, green onions and sesame seeds. Serve warm or cold.


To make this dish a main course, add cooked chicken or tofu.

Each serving: 490 cal, 25g fat (3.5g sat), 0mg chol, 850mg sodium, 59g carb, 7g fiber, 9g sugars, 16g protein

Recipe by Jackie Freeman, PCC Chef

More about: broccoli, buckwheat, peanuts


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