Soba Noodle Bowl Meal Prep with Peanut Sauce
Ingredients
Soba Noodle Bowl:
- Some ice
- 4 eggs at room temperature
- 350 g of soba noodles
- 1 tablespoon of rice bran oil
- 2 cloves garlic peeled and sliced
- 350 g of bok choy washed, remove the stems from the leaves, then shred the leaves.
- Salt and pepper for seasoning
- Sesame seeds for garnish
Peanut Sauce:
- 1/4 cup of peanut butter unsweetened
- 3/4 cup of coconut milk
- 3 teaspoons of light soy sauce
- A pinch of sugar (optional)
Instructions
Soba Noodle Bowl:
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Put your ice in a large bowl, then add plenty of water.
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Bring a pot of lightly salted water to a boil, then turn the heat down to a simmer.
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Gently submerge the eggs into water using a large spoon.
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Cook the eggs in the simmering water for about 6½ minutes, then carefully transfer the eggs to the ice water (do not discard the simmering salted water).
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Bring the water back up to a boil, then add your soba noodles.
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Cook the soba noodles for 3 minutes, stirring occasionally, then strain into a colander.
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Pre-heat a pan or wok over medium heat, then add your oil. Next, add your garlic and fry for about 20-30 seconds.
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Add your bok choy stems, cover with a lid and cook for a couple of minutes or until tender but still crispy.
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Add the shredded leaves and mix through until the leaves wilt. Season with salt and pepper, turn the stove off and set aside.
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Gently crack the shell of your boiled eggs all over, then carefully peel them. And as you peel the egg, try to peel back the thin white skin layer along with the shell.
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Gently rinse the peeled eggs, cut them in half length ways and then set aside.
Peanut Sauce:
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Put your peanut butter, coconut milk and soy sauce in a pot or pan.
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Start heating up over medium heat. Stir until all of the ingredients are well combines. Add a pinch of brown sugar if you want some added sweetness.
Assembly:
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If your noodles are stuck together, give them a quick rinse under some running water, then add them potion out evenly in each container or bowl.
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Add some bok choy to each container, then add one egg to each container.
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Spoon your sauce over the noodles in each container and then garnish with sesame seeds.
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Store away in the fridge or the freezer for a later day.
Recipe Notes
- Soba noodles may do a good job at managing diabetes, more information in this article: https://www.webmd.com/diabetes/news/20031121/buckwheat-may-help-manage-diabetes
- This peanut sauce works well with any other type of noodle. Raman, rice noodles, udon noodles you name it.
- If you want gluten free soba noodles, make sure you get 100% buckwheat soba noodles.
- The penut butter and coconut milk may not mix together very well at first. Just keep mixing and the 2 ingredients will combine.
- If you want, you can add a pinch of brown sugar to the sauce for some added sweetness.
- The boiling water only needs to be lightly seasoned.
- If the soba noodles stick together by the time you're ready to serve them, rinse the under some running water to seperate and loosen them up.