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A Quick Lunch: Soba Noodles, Broccoli, and Peanut Sauce

November 22, 2010

Just like in Indiana!

G and I ate a lot of stuff like this when we were in Indiana–our schedules were much more hectic, and we rarely had time to prepare lunches. Most of the time, we tried to plan things so that we would have enough leftovers to eat for lunch, but when that didn’t work out we made sure to have some other quick lunch options around.

Soba noodles are delicious Japanese noodles made of buckwheat–they are versatile, as well as being quick and easy to prepare. (Additionally, they’re often inexpensive if you can find them at your local Asian market.) So, if you’re looking for things to keep around the house that make it easy to whip up a quick lunch, I recommend getting some soba noodles.

For a recent lunch, G and I quickly sauteed some leftover broccoli in a little soy sauce while we cooked the soba noodles. Once the soba noodles were soft, we strained them and ran some cool water over them to prevent them from continuing to cook. We ate the broccoli on top of the cold noodles, along with this peanut sauce:

Peanut Sauce (makes enough for 2 people)

-3 cloves of garlic, chopped
-3 Tbsp peanut butter (any kind–I used chunky)
-3 Tbsp water
-2 tsp soy sauce
-1 1/2 tsp rice vinegar
-1/2 tsp of chili oil (I like La Yu!)
-3/4 tsp agave nectar/maple syrup (or less, if your peanut butter is very sweet)
-a squeeze or two of lime

To make the sauce, you can just mix the ingredients together with a fork. If you want it to be saltier, you can add more soy sauce; if you want it to be sweeter, you can add more sweetener (peanut butters vary so wildly in their sweetness and saltiness that it’s always good to taste a sauce like this before serving it). The sauce is especially good if you have some cilantro on hand… but I didn’t.

I think this is a good go-to cold peanut sauce, which is good with cold noodles, on salads, or for dipping.

3 Comments leave one →
  1. Mary Bosch permalink
    November 22, 2010 4:21 pm

    Not too long ago, remembering your Indiana peanut sauces, I made some to go atop steamed broccoli and quinoa. My sauce was simpler but still tasty–yours looks fantastic!

  2. Diane Holmes permalink
    March 30, 2012 12:10 pm


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