Spicy Soba Noodles

A heaping bowl of spicy soba noodles and vegetables is delicious vegan comfort food as the cold winter hangs on before the thaw of spring. When the weather heats up, you can turn this vegan dinner recipe into a summer dish by serving it chilled.
A heaping bowl of spicy soba noodles and vegetables is delicious vegan comfort food as the cold winter hangs on before the thaw of spring. When the weather heats up, you can turn this vegan dinner recipe into a summer dish by serving it chilled.

Spicy Soba Noodles

Serves 6

Ingredients:

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• 8 ounces soba noodles

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• 1 tablespoon canola oil

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• 1 onion, halved, thinly sliced

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• 1 red bell pepper, seeded, cut into matchsticks

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• 1 yellow bell pepper, seeded, cut into matchsticks

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• 1 large carrot, cut into matchsticks

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• 3 cloves garlic, minced

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• 1 bunch baby spinach leaves, washed, trimmed, patted dry

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• 2 tablespoons tamari

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• 1 tablespoon sesame oil

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• 1 tablespoon chili sauce

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• 1 teaspoon granulated sugar

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• 3 green onions, chopped (green and white parts)

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• 2 tablespoons toasted sesame seeds

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• 1/4 cup finely chopped, fresh cilantro

Directions:

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1. Cook noodles according to package directions. Drain and set aside.

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2. Heat oil in a large skillet over medium heat. Add onion, peppers, and carrot and cook, stirring often, until vegetables start to soften.

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3. Stir in garlic then add spinach a handful at a time, stirring after each handful, to wilt. Remove from heat.

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4. In a small bowl, whisk together tamari, sesame oil, chili sauce, and sugar.

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5. Stir noodles and tamari mixture into skillet with vegetables, tossing to coat. Reheat on the stovetop, if necessary.

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6. Divide soba noodles among 6 plates and garnish with green onions, sesame seeds and cilantro.

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