One of my go-to lunches during the week is soba noodles from a spot just down the block from my office. I seriously love soba noodles, and they’re really cheap AND this place makes them up super fast so I can get in and out and get back to work with my food. Deliciousness plus cheapness plus quickness equals the ideal lunch.
But it can’t be that hard to make, right? I’m still not sure, to be honest, because the grocery store only sold pre-prepared soba noodle dishes! So I did a little improvising and came up with this egg noodle dish that is stir-fry-esque but also not quite a stir fry because the vegetables are only juuuuuuust cooked and will remain crisp and flavorful.
If you’re skimming through, don’t be alarmed by the list of ingredients, I know it’s long, but you probably have a good portion of the ingredients in the house. You could really do without the meat altogether and still have a very filling noodles and veggie dish. If you are looking to make substitutions, make sure that the peanut butter is not one of them – we already had natural PB in the house, but it just won’t melt down correctly into a sauce the way not-so-natural PB will. Don’t think about that too much, just think about how delicious the sauce will be when you’re finished.
And as for the soba noodles… I’ll have to try again sometime soon!
Asian Inspired Stir Fry with Egg Noodles & Peanut Sauce
- 3 cups egg noodles, cooked al dente
- 1 1/4 pounds bottom round beef, cut into 1″ strips
- salt and pepper, to taste
- 3/4 cup creamy peanut butter (JIF or Skippy etc., not natural PB)
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 lime, juice and zest
- 1/2″ piece ginger, grated
- 1 tbsp sesame oil
- red pepper flake, to taste
- 4 bunches baby bok choy
- 6 oz edamame, shelled and defrosted
- 1 red bell pepper, sliced thin
- 1 English or hot house cucumber, cut into matchsticks
- 6 oz bean sprouts
Prepare the egg noodles according to package directions.
Cook the beef in a little bit of oil in a large Dutch oven. Season with salt and pepper and cook through. Remove the beef to a separate bowl and set aside, keeping warm.
Add the peanut butter, soy sauce, and vinegar to the Dutch oven and turn the heat down to low. Whisk the ingredients together until the peanut butter has melted and you have the beginnings of a thick sauce. Add in the lime juice and zest as well as the ginger and continue to comine. Add the sesame oil and red pepper flake and stir until it is fragrant.
Once your sauce is looking good, add the beef back to the pot and make sure that it is coated evenly in the sauce. Then add in the noodles, baby bok choy and the edamame, stirring and giving it a moment to ensure that the edamame is thoroughly heated through (if using frozen). Toss in the pepper, cucumber, and bean sprouts and give everything another good stir and serve. Leftovers will taste great hot or cold!