Peanut-Sesame Soba Bowl over Quinoa
Sign in to rate this recipe
Make this recipe your way, free
Chef Herbella can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Cook soba per package (usually 4–6 minutes). Drain and rinse under cold water; set aside.
- 2
Cook quick-cook quinoa per package (or heat precooked quinoa).
- 3
In a skillet, heat sesame oil over medium. Sauté garlic 30 seconds, then add frozen veggies and cook 3–4 minutes until heated.
- 4
Whisk peanut butter, soy sauce, rice vinegar, maple syrup, and 1/2 cup hot water until smooth; add more water to reach a pourable sauce.
- 5
Add cooked soba and quinoa to the skillet, pour sauce over, and toss gently to combine and warm, 1–2 minutes. Stir in chili paste if using; season with salt and pepper.
- 6
Serve topped with sesame seeds and optional scallions/cilantro and a lime wedge.
A quick nutty, savory bowl that’s pantry-friendly and comes together in about 20 minutes. Uses simple staples and keeps bell peppers out — add mild spicy pepper to taste.
