Takeout-Style Cold Sesame Peanut Noodle Bowl
Recipe by Megan Gaul , adapted to the portions designated in your Partake meal-plan.
This is one of my favorite Go-To meals, especially when I don't have any meat thawed and I have to quickly cook up something delicious and healthy. Buckwheat soba noodles taste amazing, but if you can't find them in your local store, don't worry. Regular spaghetti or any long thin noodle works well too.
This recipe makes use of carrots and onions for the main vegetable sources, since they are long-lasting (so you're likely to have them handy). But this meal also works great with any of your other favorite crunchy vegetables, such as broccoli slaw, shredded cabbage, or sliced bell peppers. You need 1 lb total of thinly-sliced vegetables, so mix and match to your tastes.
Prep Time: 25 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients:
- 2 bundles of Japanese soba noodles made from buckwheat, such as Wel-Pac Japanese Soba Noodles (they usually come in bundles of 3.2 oz each, so this recipe uses 6.4 oz)"
- 2/3 of a large white or yellow onion (around 1/2 lb)
- 8 oz matchstick-sliced carrots (or around 3 large carrots, if you have the time to thinly slice them)
- 4 cloves garlic, divided
- 1 inch piece of ginger root, divided
- 1 scallion stalk
- 1/4 cup low-sodium soy sauce
- 2 tsp sesame oil
- 1 to 2 tsp sriracha or favorite hot sauce (adjust for your tastes)
- 2 tsp lime juice or seasoned rice-wine vinegar
- 2.5 packed tbsp brown sugar
- 1 cup powdered peanut butter (such as PBFit )
- 1/3 cup water (added little-by-little)
- 2 tsp sesame seeds for (optional, but recommended)
- 1/2 tbsp coconut oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
Instructions:
Prep:
--
1. Cook soba noodles according to package directions, and set aside.
2. While noodles are cooking, thinly slice the onions. If you purchased whole carrots, peel them and thinly slice them into matchsticks.
3. Grate the ginger and garlic using the smallest holes on your grater.
4. Slice the scallion stalk thinly, and add to a tupperware container. Store in the fridge for garnishing your lunches later in the week.
Make the sauce:
--
1. Whisk together the soy sauce, sesame oil, sriracha, lime juice, brown sugar, 1/2 of the grated garlic, and 1/2 of the grated ginger in a large bowl.
2. Add the powdered peanut butter to the large bowl with the sauce ingredients, and start to whisk everything together (it will be very thick).
3. Once you have a somewhat-smooth mixture, add about 1/2 of the water. Mix again until fully combined. Keep adding water, a few drizzles at a time, and mix it in-between each addition. Continue until the sauce is your desired thickness. You likely won't need all the water.
Cook and Assemble:
--
1. Heat the coconut oil in a large (12") nonstick skillet on medium heat.
2. Once the oil is shimmering, add the thinly sliced onions and carrots. Season with a little kosher salt and a few grinds of black pepper, then cook (stirring occasionally) until tender-crisp. You don't need to cook them till they are fully soft. The crunch of your veggies is part of what makes this noodle bowl so delicious.
3. Add the rest of the grated garlic and ginger, and cook till fragrant (around a minute). Keep stirring so that the ginger and garlic don't burn.
4. Turn off the heat and let the skillet cool down for a few minutes. Add the noodles and the sauce into the large skillet, and toss thoroughly. Using silicone-coated tongs or a plastic spaghetti spoon works well here.
5. Divide the noodle mixture into 4 individual lidded containers. Don't leave behind any delicious sauce in the bottom of the skillet! Let cool fully, and store in the fridge until needed.
6. When it's time for lunch, give your noodles and veggies another stir to redistribute the delicious peanut sauce, and top your serving with some scallions and a 1/2 tsp of sesame seeds. Enjoy!
Takeout-Style Cold Sesame Peanut Noodle Bowl • February 28, 2023
This is one of my favorite Go-To meals, especially when I don't have any meat thawed and I have to quickly cook up something delicious and healthy. Buckwheat soba noodles taste amazing, but if you can't find them in your local store, don't worry. Regular spaghetti or any long thin noodle works well too. This recipe makes use of carrots and onions for the main vegetable sources, since they are long-lasting (so you're likely to have them handy). But this meal also works great with any of your other favorite crunchy vegetables, such as broccoli slaw, shredded cabbage, or sliced bell peppers. You need 1 lb total of thinly-sliced vegetables, so mix and match to your tastes.
Prep Time: 25 minutes
Cook time: 10 minutes
Yield: 4 servings
Nutrition facts:
429 calories
25 g protein
429 calories
25 g protein
Ingredients:
- 2 bundles of Japanese soba noodles made from buckwheat, such as Wel-Pac Japanese Soba Noodles (they usually come in bundles of 3.2 oz each, so this recipe uses 6.4 oz)"
- 2/3 of a large white or yellow onion (around 1/2 lb)
- 8 oz matchstick-sliced carrots (or around 3 large carrots, if you have the time to thinly slice them)
- 4 cloves garlic, divided
- 1 inch piece of ginger root, divided
- 1 scallion stalk
- 1/4 cup low-sodium soy sauce
- 2 tsp sesame oil
- 1 to 2 tsp sriracha or favorite hot sauce (adjust for your tastes)
- 2 tsp lime juice or seasoned rice-wine vinegar
- 2.5 packed tbsp brown sugar
- 1 cup powdered peanut butter (such as PBFit )
- 1/3 cup water (added little-by-little)
- 2 tsp sesame seeds for (optional, but recommended)
- 1/2 tbsp coconut oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
Instructions:
Prep:
--
1. Cook soba noodles according to package directions, and set aside.
2. While noodles are cooking, thinly slice the onions. If you purchased whole carrots, peel them and thinly slice them into matchsticks.
3. Grate the ginger and garlic using the smallest holes on your grater.
4. Slice the scallion stalk thinly, and add to a tupperware container. Store in the fridge for garnishing your lunches later in the week.
Make the sauce:
--
1. Whisk together the soy sauce, sesame oil, sriracha, lime juice, brown sugar, 1/2 of the grated garlic, and 1/2 of the grated ginger in a large bowl.
2. Add the powdered peanut butter to the large bowl with the sauce ingredients, and start to whisk everything together (it will be very thick).
3. Once you have a somewhat-smooth mixture, add about 1/2 of the water. Mix again until fully combined. Keep adding water, a few drizzles at a time, and mix it in-between each addition. Continue until the sauce is your desired thickness. You likely won't need all the water.
Cook and Assemble:
--
1. Heat the coconut oil in a large (12") nonstick skillet on medium heat.
2. Once the oil is shimmering, add the thinly sliced onions and carrots. Season with a little kosher salt and a few grinds of black pepper, then cook (stirring occasionally) until tender-crisp. You don't need to cook them till they are fully soft. The crunch of your veggies is part of what makes this noodle bowl so delicious.
3. Add the rest of the grated garlic and ginger, and cook till fragrant (around a minute). Keep stirring so that the ginger and garlic don't burn.
4. Turn off the heat and let the skillet cool down for a few minutes. Add the noodles and the sauce into the large skillet, and toss thoroughly. Using silicone-coated tongs or a plastic spaghetti spoon works well here.
5. Divide the noodle mixture into 4 individual lidded containers. Don't leave behind any delicious sauce in the bottom of the skillet! Let cool fully, and store in the fridge until needed.
6. When it's time for lunch, give your noodles and veggies another stir to redistribute the delicious peanut sauce, and top your serving with some scallions and a 1/2 tsp of sesame seeds. Enjoy!
Takeout-Style Cold Sesame Peanut Noodle Bowl • February 28, 2023
Nutrition Disclaimer
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