Thai Peanut Soba Noodles with Broccoli

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


  • 1/2 cup creamy peanut butter
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon fish sauce (optional)
  • 2 teaspoons honey
  • 2 cloves garlic, peeled
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon Sriracha or hot sauce (optional)
  • 3 tablespoons warm water, to thin as desired
  • 8 ounces soba noodles
  • 2 cups broccoli florets
  • 1 red bell pepper, seeded and cut into 1/8-inch strips
  • 4 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


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.

Special notes:

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

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