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Quick & Easy Healthy Peanut Noodles (Gluten Free, Vegan)


  • 8 ounces buckwheat soba noodles (I used black rice noodles and they worked equally well – use what you can find, but check that it contains only buckwheat if you’re gluten free, as some companies mix buckwheat and wheat together)
  • 1 teaspoon dark sesame oil
  • 3/4 cup shelled edamame (if using frozen edamame, thaw according to package directions)
  • 3/4 cup shredded carrots
  • 1 small red bell pepper, seeded and thinly sliced
  • 3 scallions, white and light green parts only, thinly sliced
  • 1/4 cup fresh cilantro leaves, finely chopped

For the Sauce

  • 1/4 chunky peanut butter or nut butter of choice (look for one with only one ingredient – nuts!)
  • Juice of 1 lime
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1 garlic clove, grated or finely minced
  • 1 to 2 tablespoons warm water


  1. Bring a large pot of water to a boil. When boiling add the soba noodles and cook for 4 to 5 minutes or just until tender. Drain the noodles immediately and rinse them well with cold water to keep them from sticking together. Transfer to a large bowl and add the sesame oil. Toss gently to coat.
  2. In a medium bowl, whisk together all the ingredients for the sauce except the water. Add the water, 1 teaspoon at a time, until the sauce is smooth and pourable.
  3. Add the sauce to the noodles and toss gently to coat. Add vegetables and toss again.
  4. Serve the noodles warm, at room temperature, or cold, garnished with cilantro.