Daily Vegan Lunch for 6 October, 2013: Red Cabbage and Sweet Pepper Soba

vegan bell pepper and red cabbage soba and peanut sauce


6 cups cooked soba noodles, drained
1.5 cups sweet bell pepper, sliced
1.5 cups sliced red cabbage
1 tablespoon creamy peanut butter
1 tablespoon soy sauce or water
2 cloves minced garlic


Pre-cook soba noodles according to package directions, drain and set aside. In a large pan on medium-high heat, briefly sauté sweet bell pepper and cabbage. Make a well in the center and add the peanut butter, soy sauce or water, and garlic. Once the peanut butter starts to melt, about 30 seconds, stir it into a slurry with the soy sauce and minced garlic. Turn off the heat. Add the noodles and stir everything in the pan to combine. You probably will NOT need to add salt as soba noodles are salty to begin with.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s