Slightly Modified This Savory Vegan | Serves: 4 | Time: ~30 min
1/2 cup #peanut butter unsalted
1/4 cup coconut aminos (soy-free and gluten-free)
2 tbsp sesame oil
2 cloves garlic, minced
Ginger to taste
1 tbsp sriracha or to taste
1/4-1/2 cup water as needed
9 oz #soba noodles* dry
1 tsp sesame oil
1 bell pepper cut in strips
1/2 head purple cabbage diced
green onion, cilantro, chopped peanuts for topping
Prepare peanut sauce by combining peanut butter, coconut aminos, sesame oil, garlic, ginger, jalapeño, sriracha and 1/4 cup of water in a blender. I used a Nutribullet. Blend on high until smooth - adding additional water if needed.
Fill a pot with water and bring to a boil. Add soba noodles and cook according to package instructions. Soba noodles should only take 4-6 minutes to cook. Be sure not to overcook them. Drain and set aside.
Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium-high heat. Add bell pepper and cabbage and sauté for 2 minutes - making sure not to overcook (you want a little crunch).
Turn heat off and add cooked noodles & peanut sauce to the pan. Stir to combine. If the sauce is too thick you can add 1/4 cup of water to the pan to help thin out the sauce and coat everything better.
Serve noodles immediately and top with green onion, cilantro and peanuts.
What I ate and drank today (5/18/18)
64 oz of water
2 iced decaf Americanos (1 with a shot of Bailey's, Cafe Kindred rocks)
Un-chicken salad wrap
Warm spicy peanut soba noodles
~2.5 miles of walking