This meal is fast, easy and packed with plant-based flavor. Try my Speedy Sriracha-Peanut Soba Noodles with Smoky Maple Skillet Chickpeas for your next lunch or dinner meal!..
I am super excited because I am heading out of the office for a full week, leaving my husband and kitties to fend for themselves as I go on a wellness retreat with my friend Cat of Rabbit Food for My Bunny Teeth. I cannot wait to share that experience with you here on the blog - and follow the adventure on social media as well. But for right now all I can think about is how delicious and easy this meal is!
Seriously speedy. I whipped this up in about twenty minutes for lunch today and felt so satisfied after a hot meal in the middle of the day. Who says hot lunches are dead? Not me! I really hope you give this recipe a whirl and let me know what you think!..
And the leftover sauce, if you have any, is delicious as a tofu marinade or skillet sauce or salad dressing. SO good!
And don't forget to embrace the fitness side of summertime with these 47 fun summer activity ideas from bloggers!
Speedy Sriracha-Peanut Soba Noodles with Smoky Maple Chickpeas
By
Published 06/18/2015
Ingredients
- sriracha peanut sauce:
- ½ cup roasted + salted peanuts
- ¾ cup hot water from cooking the soba noodles
- 3 tablespoon sriracha
- 2 tablespoon maple or agave syrup
- 1-2 cloves garlic (optional)
- Soba:
- 6oz dry soba noodles
- Chickpeas:
- 1 ½ cups cooked chickpeas (drained/rinsed from a can)
- 1 teaspoon smoky paprika
- ½ teaspoon cinnamon
- ½ teaspoon chipotle powder or another fave spice
- 1 teaspoon agave or maple syrup
- ½ - 1 teaspoon extra virgin olive oil for cooking
- Optional garnish: chopped peanuts, lime wedges, chopped greens, sriracha
Instructions
- Bring a pot of water (enough for pasta) to a boil. Add soba noodles. Cook according to package or until tender. Reserve 1 cup of the the cooking liquid and drain the rest. Rinse soba noodles in cold water and set aside.
- To make the sauce: add all sauce ingredients to a high speed blender and blend until smooth. Add more water if you like a thinner sauce.
- Toss the soba noodles with about ½ cup of sauce and pour the remaining sauce into a small bowl for adding on top as desired. (You will have some leftover sauce but it is delicious as a salad dressing or a sauce for tofu, tempeh or skillet beans!)
- For the chickpeas: Warm a skillet over high heat and add oil. When oil is hot add the chickpeas. Saute for 2 minutes, then add the spices and sweetener. Shake pan ever few seconds to evenly distribute the spices. Cook until the chickpeas begin to blacken a bit. Remove from skillet.
- To serve: Spoon chickpeas over top the pasta. Add lime wedges, crushes peanuts and chopped greens as optional garnish.
Yield: 2 servings
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: easy,dinner,entree,soba,noodles,pasta,peanut,sriracha,spicy,sauce,vegan
Mark says
This was the first recipe of yours I've cooked and it turned out spectacularly! My boyfriend and I loved it. Thank you! I can't wait to try your other recipes.
Kathy Patalsky says
So glad you enjoyed it Mark!
Racquel says
This is wonderful! Thank you for another perfect and easy recipe. This has to be my 2nd favorite after your cashew sauce baked mac and cheese. I put that sauce over EVERYTHING! Thank you, Kathy; you're amazing!
Kathy Patalsky says
Aw thank you so much! I am so glad you like it! Thank you for reading my blog and trying my recipes!
Marie-Pier says
I did this recipe last night. Huge success! I should have taken a picture. Thank you for sharing it!
Cookies Fromhome says
Oh it looks so delicious and yummy.Thanks for this great recipe.
Amanda - Create N Plate says
Oh my gosh this looks amazing!! I'm definitely making this for dinner tonight!
Ana @ Ana's Rocket Ship says
Those chickpea's look so good!!!!!!!!!
Emily @ Zen & Spice says
Anything with peanut sauce always wins me over! Love that you used chickpeas. I use them frequently in my pasta dishes for a great source of vegetarian protein. yum!
Linda @ Veganosity says
Sriracha and chickpeas, SOLD! This looks amazing Thanks Kathy. 🙂
RockMyVeganSocks says
Would I completely defeat the purpose if I left out the sriacha ;p I may try without. I love hot lunches btw! Especially if I had a good workout in the morning.
I saw you posted some pictures of an absolutely gorgeous hike in Instagram! I hope you are having a great time =)
Arman @ thebigmansworld says
Kathy, you've hit another winner here- The sauce...I could eat with a spoon!
Theresa "Sam" Houghton says
As always, you have the BEST ideas for quick meals. Definitely going to have to try this one this week!
Jen at sweetgreenkitchen says
This sauce looks amazing and I love that you paired it with chickpeas, my favorite! I also love your gorgeous blue bowl with the cracked glaze, gorgeous!
Christine (Run Plant Based) says
Just wow, this looks amazing - so packed with flavor and hearty. Thanks!
John Hartil says
Looks ideal for a quick Saturday meal before going out!
Marie says
Looks amazing! Such a great idea, I have everything in my pantry to try it really soon =)
Kelly says
Is there any way to sub all natural peanut butter for the sauce instead of actual peanuts? Would the ratio change and how much pb would you recommend?
Kathy Patalsky says
Yes absolutely. I would start with 1/4 cup peanut butter and go from there, tweaking as needed.
Rebecca P. says
Wow, what awesome flavors!! Love the sauce!