Soba Noodle Stir-Fry with Peanut Sauce

Anyone who lives in Toronto knows that we’ve had a pretty miserable week, in terms of weather. On top of the torrential downpour, it’s been dark, windy and humid – not ideal conditions for an outdoor job, that’s for sure. By the time Friday rolled around, all I wanted to do was get home, change out of my soaked uniform and eat something warm and carb-y. This recipe is what I came up with and while very comforting, it’s also packed with veggies. It will definitely serve two but I may or may not have eaten it all myself. It was one of those weeks. 

Serves 2 

Ingredients:

1/2 pkg soba or rice noodles
1/4 red onion, thinly sliced
2 cloves garlic, minced
2 carrots
2 stalks of celery
1/2 red pepper
1/2 bunch of kale (stems and leaves separated)
1/2 zucchini, cut into matchsticks
2 tbsp oil
2 tbsp orange juice
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp sesame oil
1 tbsp soy sauce
A few drops of tabasco
Juice of 1/2 a lemon
2 tbsp water
2 green onions, thinly sliced
Sesame seeds

1. Cook noodles according to directions on package. Drain and rinse with cool water. 2. Heat a large frying pan with 2 tbsp oil over medium-high heat. Add the onion and garlic and cook for a few minutes, until softened.
3. Chop celery, carrot, pepper and kale stems (not leaves) into small pieces. Add to the pan. Stir and add in the soy sauce and orange juice. Place a lid part-way over the pan to steam the veggies.4. While veggies are softening, whisk together peanut butter, sesame oil, soy sauce, tabasco, lemon juice, water and green onions.
5. Roughly chop the kale leaves and add to the pan. Stir and let them wilt for a minute, then pour in peanut sauce and the noodles and toss together. Serve, sprinkled with sesame seeds. Enjoy!

I’ve also started an Instagram account for this blog where I will be posting everything I make and eat, at home and in restaurants. Follow “thecountertop” if you would like to stay updated!