Gochujang Peanut Soba Noodles

17 mins
Serves 4
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Directions

  1. 1Cook soba noodles according to package instructions, rinse, and set aside.
  2. 2Cook soba noodles according to package instructions, rinse, and set aside.
  3. 3Cook soba noodles according to package instructions, rinse, and set aside.
  4. 4Cut tofu into cubes and fry in olive oil for 3-5 minutes until golden brown. Set aside.
  5. 5Cut tofu into cubes and fry in olive oil for 3-5 minutes until golden brown. Set aside.
  6. 6Cut tofu into cubes and fry in olive oil for 3-5 minutes until golden brown. Set aside.
  7. 7Chop vegetables (mushrooms, broccoli, red cabbage, carrots) into bite-sized pieces.
  8. 8Chop vegetables (mushrooms, broccoli, red cabbage, carrots) into bite-sized pieces.
  9. 9Chop vegetables (mushrooms, broccoli, red cabbage, carrots) into bite-sized pieces.
  10. 10Stir-fry vegetables for 3-5 minutes over medium heat, adding edamame during the last minute. Set aside.
  11. 11Stir-fry vegetables for 3-5 minutes over medium heat, adding edamame during the last minute. Set aside.
  12. 12Stir-fry vegetables for 3-5 minutes over medium heat, adding edamame during the last minute. Set aside.
  13. 13In a blender, combine peanut butter, gochujang, soy sauce, ginger, garlic powder, lime juice, rice vinegar, maple syrup, and hot water. Blend until smooth. Adjust water and seasonings to taste.
  14. 14In a blender, combine peanut butter, gochujang, soy sauce, ginger, garlic powder, lime juice, rice vinegar, maple syrup, and hot water. Blend until smooth. Adjust water and seasonings to taste.
  15. 15In a blender, combine peanut butter, gochujang, soy sauce, ginger, garlic powder, lime juice, rice vinegar, maple syrup, and hot water. Blend until smooth. Adjust water and seasonings to taste.
  16. 16Combine cooked noodles, tofu, and vegetables in a bowl. Pour sauce over the mixture and toss to coat.
  17. 17Combine cooked noodles, tofu, and vegetables in a bowl. Pour sauce over the mixture and toss to coat.
  18. 18Combine cooked noodles, tofu, and vegetables in a bowl. Pour sauce over the mixture and toss to coat.
  19. 19Garnish with cilantro and chopped roasted peanuts and serve.
  20. 20Garnish with cilantro and chopped roasted peanuts and serve.
  21. 21Garnish with cilantro and chopped roasted peanuts and serve.

Ingredients

  • 400 g soba noodles
  • 400 g soba noodles
  • 400 g soba noodles
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 800 g firm tofu
  • 800 g firm tofu
  • 800 g firm tofu
  • 1 cup shiitake mushrooms
  • 1 cup shiitake mushrooms
  • 1 cup shiitake mushrooms
  • 0.5 head broccoli
  • 0.5 head broccoli
  • 0.5 head broccoli
  • 0.25 medium red cabbage
  • 0.25 medium red cabbage
  • 0.25 medium red cabbage
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 cup frozen edamame
  • 1 cup frozen edamame
  • 1 cup frozen edamame
  • 1 cup peanut butter
  • 1 cup peanut butter
  • 1 cup peanut butter
  • 2 Tbsp gochujang
  • 2 Tbsp gochujang
  • 2 Tbsp gochujang
  • 3 Tbsp soy sauce
  • 3 Tbsp soy sauce
  • 3 Tbsp soy sauce
  • 1 inch fresh ginger
  • 1 inch fresh ginger
  • 1 inch fresh ginger
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 2 Tbsp lime juice
  • 2 Tbsp lime juice
  • 2 Tbsp lime juice
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp maple syrup
  • 1 Tbsp maple syrup
  • 0.33 cup hot water
  • 0.33 cup hot water
  • 0.33 cup hot water
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 roasted peanuts
  • 1 roasted peanuts
  • 1 roasted peanuts

Equipment

knifecutting boardblenderfrying pan