Spicy Peanut Soba Noodle Stir Fry

This vegetable and soba noodle stir fry is made with chewy, buckwheat soba noodles made from sweet potato and buckwheat. It’s packed with veggies – strips of eggplant, green beans, bok choy, and red bell peppers, as well and stir fried tofu and drenched in a spicy peanut sauce!

Peanut sauce:

1/4 cup plus 2 tablespoons organic creamy peanut butter
2 tbsp rice wine vinegar
Juice from 1 lime (~ 2 tbsp)
2 tbsp soy sauce
2 tablespoons coconut sugar or brown sugar
2 tablespoons tahini
1 small clove garlic, minced
2-4 dried red Thai chilies, partially seeded and chopped
1 2-inch piece ginger, peeled and chopped
1/2 teaspoon tumeric
Stir Fry:

8 ounces buckwheat soba noodles
2 tablespoons plus 2 teaspoons avocado oil, canola oil or peanut oil
8 ounces tofu, drained, pressed, and cut into French fry sized strips
1 medium eggplant, cut into thin strips
1 cup green beans, halved
1 medium bok choy, stemmed and sliced
1/2 red bell pepper, seeded and thinly sliced
Chopped peanuts, for garnish

View the full recipe at The Joy of Eating →