In an effort to use every last vegetable from our vegetable box this week (and some other cupboard staples), I whipped up this soba noodle dish.

It was pretty good. The recipe that I found online didn’t call for peanuts or peanut butter, but I really think it needed some serious peanut action. I found the original sauce too orangey.  I think this recipe has a lot of potential if I can figure out the perfect peanut sauce for it.

Boyfriendly rating: 4/5

Ingredients for the peanut-ginger sauce 

• 1/2 cup fresh orange juice
• 2 1/2 tablespoons hoisin sauce
• 2-3 tablespoons natural peanut butter
• 2 teaspoons reduced-sodium soy sauce
• 2 tablespoons minced fresh ginger
• 1 teaspoon Thai chili sauce

Ingredients for the Stir Fry

• 3 ounces buckwheat soba noodles
• 2 teaspoons sesame oil
• 6 ounces extra-firm tofu cut into 1/2-inch cubes
• 4 green onions sliced on the diagonal
• 2 garlic cloves minced
• 2 grated carrots
• 1/4 pound snow peas
• 1/2 red bell pepper thinly sliced
• 6 ounces mushrooms, sliced
• 4 ounces baby spinach (about 2 cups)
• Lime wedges
• Peanuts

Method

1. Combine all sauce ingredients in a small pan, using chili sauce to taste. Heat to a simmer and cook for 1 minute. Set aside.
2. Cook the soba noodles 1 minute less than directed on the package, drain and set aside.
3. Heat the sesame oil in a nonstick skillet or wok over high heat until hot.
4. Stir in the tofu, green onions, garlic, carrots, snow peas, peppers and mushrooms.
5. Stir fry for 2 minutes
6. Lower the heat to medium; add the sauce.
7. Stir in the spinach and soba noodles.
8. Cook just until the spinach wilts.

Serve immediately, garnished with peanuts and lime wedges.