oodles of soba zoodles with a classic peanut satay sauce
Raw. Vegan. Gluten Free.
photos by Morgan Ione Yeager and Heather Cox
"I am addicted to spiralizing veggies. It's just so damn easy and really helps to add vegetables i wouldn't normally think about to my repertoire (like beets, not a veggie i tend to eat a lot of). If you don't have a spiralizer, they are a pretty inexpensive kitchen tool that brings lots of fun! or you can just use your peeler and make thicker, more 'fettuccine' style strips. Either way, everyone loves a peanut sauce so this dish is a serious winner! It's also a great 'lunch in a jar' option so you can make a bunch up and enjoy it all week."
INGREDIENTS: (serves 2)
FOR THE NOODLES
enough soba noodles for 2
1 x beetroot
1 x small yam or sweet potato
1 x large zucchini
FOR THE SAUCE
1/4 cup peanut butter
3 tbsp lime juice
2 tbsp tamari
2 tsp honey
cubed inch of fresh ginger
1 tsp toasted sesame oil (if you don't have any of this, it tastes just fine without it)
option to add a pinch of cayenne pepper or add chopped jalepenos to garnish
1/4 cup+ water
FOR THE GARNISH
cilantro, roughly chopped
roasted peanuts, roughly chopped
- Add all of the sauce ingredients to a food processor until smooth, starting with the 1/4 cup of water and adding extra as you go to make it your desired consistency. I end up putting about 4 extra tablespoons in for me but play around with it as some like it runny and some like it thick! Set aside.
- Cook the soba as per instructions, drain and set aside
- Spiralize the veggies
- Throw the veggies and soba into a large bowl and pour about half of the dressing on. Mix together thoroughly and add as much more dressing as you think it needs
- Top with crushed peanuts and cilantro and enjoy!