This quick, flavorful, protein-packed meal combines peanuts, peanut butter, soba noodles, and crisp colorful vegetables for big family-friendly flavor. It comes together fast on busy weeknights, serves warm, and makes a great leftover lunch the next day.
I developed this recipe for Planters Peanuts and was compensated for my work. All opinions are my own.
With back-to-school season in full swing, I focus on wholesome dinners (and lunches) that keep kids and parents energized. Protein helps meals feel satisfying longer, which is why I include peanuts in this plant-based dish.
A one-ounce serving of dry-roasted peanuts provides about 7 grams of plant-based protein. Peanuts also offer heart-healthy fats: more than 80 percent of the fat in peanuts is monounsaturated and polyunsaturated.
{Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as peanuts, as part of a diet low in saturated fat and cholesterol and not resulting in increased caloric intake may reduce the risk of heart disease.}
Peanuts bring nutrition, contribute to heart health and weight management, and add delicious flavor and crunch to this dish.
[Tweet “Soba Noodles w/ #Peanuts Carrots and Snow Peas for a #vegetarian #dinner or #lunch #protein #ad”]
For the vegetables, I shred one large carrot and slice about 1½ cups of snow peas. They add color, crunch, and freshness to the dish.
No fuss.
No muss.
Just crunch!
Chopped peanuts are called for in the recipe; I stir half into the soba noodle mixture and sprinkle the rest on top for extra texture and flavor.
- 8 ounces dried soba noodles
- ½ cup lightly salted dry roasted peanuts, coarsely chopped, divided
- ⅓ cup smooth peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar
- 1 small clove garlic, finely chopped
- ¾ teaspoon dried ginger
- 6 ounces snow peas, trimmed and sliced on the diagonal into 3 to 4 pieces (about 1½ cups)
- 1 large carrot, peeled and shredded (about 1 cup)
- 2 green onions, white and light green parts thinly sliced
- 2 to 4 tablespoons warm water (reserve some cooking water to adjust sauce consistency)
- Chopped cilantro, optional
- Cook the noodles according to package directions.
- While the noodles cook, whisk peanut butter, soy sauce, rice vinegar, sesame oil, agave, garlic, and ginger in a large bowl until smooth.
- Drain and rinse the noodles with cold water. Toss the noodles with snow peas, carrot, green onion, and half the chopped peanuts in the peanut butter mixture, adding 2–4 tablespoons warm water as needed to thin the sauce.
- Divide into bowls and top with the remaining peanuts and chopped cilantro, if desired.
How do you like to use peanuts in family meals?