This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.
They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and hearty flavors alike. 
I created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.
Ingredients
- 6 Ounces Soba Noodles About 1/2 package
- 2 Cups Broccoli florets Bite size
- 1 Cup Sliced Yellow Onions Thinly sliced lengthwise
- 1 Cup Julienned Carrots
- 1 Cup Red Bell Pepper Sliced thinly
- 1/2 Cup Green Onions Thinly sliced
- 1 - 2 Thai Chilies Thinly sliced
- 1 Tblsp. Canola Oil
- 3/4 Cup Vegetable or Chicken Stock
- 2 - 3 Tblsp. Creamy Peanut Butter
- 1 Tblsp. Hoisin Sauce
- 2 Tsp. Sesame Oil
Servings:
Instructions
- Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
- Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
- Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
- Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
- Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
- Serve it as is for a main dish or pair it with the protein of your choice.
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