Spicy Peanut Buckwheat Noodles
This is one of my all time favorite recipes. It is so easy and completely satisfies that craving for greasy Chinese noodles, without feeling sick the next day. Buckwheat noodles are naturally gluten free, and high in fiber and protein- 1 cup contains 6 grams of protein and 5 grams of fiber. Buckwheat contains those energy boosting B vitamins and provides a rich source of magnesium. Magnesium plays many important roles in the body including aiding in digestion, muscle recovery after exercise, and helping to protect the body from the negative effects of stress. Can't wait for you to try this recipe and tell me what you think!
Ingredients: (serves 4 side servings)
- 8 oz buckwheat soba noodles
- 1 zucchini, spiralized
- 4 large carrots (we used rainbow carrots to add color), spiralized or peeled using vegetable peeler
- 1 tablespoon olive oil
- 1/2 cup peanuts
- 5 mint leaves
- 4 tablespoons spicy Thai peanut marinade (I used San-J brand)
Cook the buckwheat noodles in boiling water for 4 minutes. Drain and set aside in a bowl
Use a spiralizer or vegetable peeler to create noodles out of the zucchini and carrots
Sautée the vegetable noodles and peanuts in light oil on medium-low heat for about 5 minutes. Avoid overcooking, you want the veggies tender but still crunchy
Add the vegetable noodles and peanuts to the buckwheat noodles and add about 4 tablespoons of the spicy peanut marinade
Tear the mint leaves and mix in, leaving one mint to garnish on top
Great served hot or cold!