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Easy prep
Dairy Free

Sweet & Savoury Soba Noodles

with Sugar Snap Peas & Garlic Peanuts

Cooking time

30 minutes


2 / 4


800 /serving

Soba, a staple of Japanese cuisine, are spaghetti-sized noodles made of buckwheat flour that boast a distinctively nutty flavour. This recipe teases that nuttiness out by tossing them in a heavenly mix of peanut butter, sweet soy sauce, rice vinegar and Sriracha. We’ve also thrown in some quicky sautéed sweet snow peas and Napa cabbage for colour and crunch. The pièce de résistance? Salty garlic peanuts to generously sprinkle over everything. Warning: these are highly addictive and criminally delicious!

We will send you:

  • 15ml Ginger paste
  • 15ml Minced garlic
  • 50g Sliced scallions
  • 115g Trimmed sugar snap peas
  • 225g Shredded green cabbage
  • 15ml Rice vinegar
  • 15ml Sriracha
  • 180g Soba noodles
  • 60ml Sweet soy sauce
  • 25g Peanuts
  • 30g Peanut butter

You will need:

Salt & pepper
Medium pot
Total Fat
42 g
Saturated Fat
6 g
1910 mg
Total Carbs
86 g
15 g
10 g
11 g
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Cook the noodles
Bring a medium pot of salted water to boil. Add the noodles to the pot of boiling water and cook, 1 to 2 minutes or until tender. Drain thoroughly, rinse under warm water and toss with a drizzle of oil to prevent sticking. Wipe out the pot.
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Make the garlic peanuts
In the same pot, heat a drizzle of oil on medium-high. Add the garlic and peanuts; season with S&P. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl. Wipe out the pot.
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Make the peanut sauce
While the peanuts cook, in a medium bowl, combine the peanut butter, sweet soy sauce, vinegar, 2 tbsp of water (double for 4 portions) and as much of the Sriracha as you’d like (depending on how spicy you want the dish to be). Whisk until smooth; season with S&P to taste.
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Cook the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Add the ginger and 1/2 the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the snap peas and cabbage; season with S&P. Cook, stirring occasionally, 1 to 2 minutes, until crisp-tender. Remove from the heat.
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Finish & serve
Add the noodles and peanut sauce to the pot of vegetables; season with S&P to taste and toss well to combine. Divide the finished noodles between your bowls. Garnish with the garlic peanuts and the remaining scallions. Bon appétit!