Years ago as a wide eyed, farm-fresh young lady living on my own in a new city, so much in my life was a new experience. I grew up eating many of the same meals so living in a multicultural city like Boston gave me so many experiences to try new foods. A dear friend of mine would make these amazing peanut sauce noodles that had me hooked at the first bite! As I experienced more Asian foods, I loved that peanut sauce could be very versatile: they can be used with noodles, with meats, with spring rolls, etc. Quite often when I haven’t had time to fill my pantry and I’m in a quandary about dinner, I often turn to peanut sauce noodles for a quick tasty meal.
After the release of our new RAW Fit dieters protein and not having any chicken or beans available as a protein to go with my noodles, I decided to try adding a little RAWFit to bump up the protein and it was such a great idea! It made for a deliciously easy and filling meal-and is great for those focusing on their diets or looking to lose weight.
I choose to use soba (Japanese buckwheat) noodles, but you can use any noodle you choose-spaghetti noodles, rice noodles, udon, etc. Soba noodles are great because they are naturally high in protein, vitamins B1 and B2, Choline which helps with metabolism and lowering cholesterol, and is a great alternative for those who find it hard to part with pastas. For those who wonder about the taste-you will never know that you are having buckwheat noodles other than the darker color of the noodles.
This is a dish that is great both warm when the noodles are freshly cooked and tossed with the peanut sauce or cold the next day for a light lunch. I love topping the noodles with some fresh matchstick/julienned carrots and colorful peppers for a great cool crunch, but you can top with fresh cilantro, chopped peanuts or even mix with some steamed or lightly sautéed broccoli, snap peas, kale or any veggie of your choosing.
You can make this sauce ahead of time and use with chicken skewers, spring rolls, wontons or dumplings. It takes just a few minutes to put this together, so it makes for a great meal on the fly when you find you have little to no time.
- 12 oz. uncooked noodles-spaghetti, soba, rice
- ¼ c. low-sodium tamari
- 2 T. peanut butter
- ½-1full scoop of RAW Fit
- 2 T. coconut or sesame oil
- 1 T. water
- 3 T. rice vinegar
- 1 t. peeled and minced fresh ginger
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
- 1 can chickpeas OR 2 cups cooked chicken (rotisserie, grilled, etc.)
- ¼ c. garnish options: chopped cilantro, julienned carrots, colorful peppers, roughly chopped roasted peanuts, etc.
- 2 T. toasted sesame seeds
Cook noodles per package instructions
In a blender mix tamari, peanut butter, oil, water, rice vinegar, ginger, garlic and RAW Fit. Pour sauce into a large bowl and add scallions. Whisk to combine.
Drain cooked noodles and add to bowl with the peanut sauce. Toss to coat noodles with sauce.
Place desired amount of noodles into a bowl or on a plate and add your chicken or chick peas. Garnish with cilantro, julienned veggies, sesame seeds, roasted peanuts, etc.