Vegan Soba Noodle Bowl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms, brown
- 150 g broccoli
- 100 g edamame, peeled
- 75 g soba noodles
For the sauce:
- 8 tablespoon vegetable broth
- 3 tablespoon peanut butter
- 2 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoon sriracha sauce
- 1 teaspoon agave syrup
- 1 teaspoon ginger
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices, divide the broccoli into florets and cook gently in the steam. Thaw the peeled edamame, if frozen. Mix the sauce ingredients into a smooth sauce.
- Heat some oil in a pan and fry the mushrooms until the mushroom water has evaporated. Lightly salt and pepper in between. Add the broccoli and edamame and fry everything until the broccoli is browned around the edges and cooked through.
- While the vegetables are frying, cook the soba noodles in boiling water for 4 - 5 minutes, drain and rinse. As soon as the vegetables are cooked, serve the pasta with the vegetables and sauce.
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