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Easy prep
20 minutes
One pot

Sweet & Spicy Soba Noodles

with Crisp Vegetables & Garlic Peanuts

Cooking time

15 minutes




790 /serving

Soba, a staple of Japanese cuisine, are spaghetti-sized noodles made of buckwheat flour that boast a distinctively earthy flavour. This recipe teases out their natural nuttiness by tossing them in a heavenly combo of peanut butter, sweet soy sauce, rice vinegar and sriracha. We’ve also thrown in some ginger-boosted string peas and cabbage for colour and crunch. The pièce de résistance is as simple as sautéeing peanuts in garlic to generously sprinkle over the works. Warning: highly addictive.

We will send you:

  • 15ml Ginger paste
  • 15ml Minced garlic
  • 2 Scallions
  • 200g Sugar snap peas (or snow peas)
  • 200g Shredded green cabbage
  • 15ml Rice vinegar
  • 15ml Sriracha
  • 180g Soba noodles
  • 60ml Sweet soy sauce
  • 25g Peanuts
  • 30g Peanut butter

Contains: Peanuts, Soy, Sulphites, Wheat

You will need:

Salt & pepper
Large pot
Total Fat
25 g
Saturated Fat
4 g
1230 mg
Total Carbs
120 g
37 g
13 g
11 g
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Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles to the boiling water; stir gently to separate. Boil, 1 to 2 minutes, until tender. Drain thoroughly, then rinse under warm water and toss with a drizzle of oil to prevent sticking. Wipe out and reserve 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. Toast, stirring occasionally, 1 to 2 minutes, until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pot.
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Make the peanut sauce
While the peanuts toast, in a medium bowl, combine the peanut butter, sweet soy sauce, rice vinegar, 2 tbsp water (double for 4 portions) and as much sriracha as you’d like (add ½ for medium spicy). Whisk until smooth; season with S&P to taste.
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Sauté the vegetables
Cut off and discard the root ends of the scallions; thinly slice. In the reserved pot, heat a drizzle of oil on medium-high. Add the ginger and ½ the scallions. Sauté, stirring constantly, 30 seconds to 1 minute, until softened and fragrant. Add the sugar snap peas and cabbage; season with S&P. Sauté, stirring occasionally, 1 to 2 minutes, until crisp-tender. Remove from the heat.
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Finish & serve
To the pot of vegetables, add the cooked noodles and peanut sauce; season with S&P to taste and toss well to combine. Divide the finished noodles between your bowls. Garnish with the garlic peanuts and as many remaining scallions as you’d like. Bon appétit!