Easy Asian Noodles

If you’re the kind of person who likes to prepare one lunch recipe Sunday evening to eat all week long, this recipe is for you. It’s quick to prepare and there’s no refrigeration required at your workplace — it’s just as good eaten at room temperature.

4 Servings
Preparation time
15 minutes
Cooking time
7 minutes
Total time
22 minutes
1 medium cucumber (cut into thin, 1-inch strips)
1 tablespoon salt
9 ounces soba noodles
2 cups snow peas
1 cup grated carrots
3 green onions (diced)
1⁄2 cup peanut butter
1⁄2 cup canned light coconut milk (mixed well)
1⁄4 cup low-sodium soy sauce
1 teaspoon ground ginger
2 tablespoons honey
  juice of 1 lime
3 teaspoons Sriracha sauce
2 cloves garlic (minced)
  coarse mustard for dipping

Place cucumber strips in a mesh strainer and heavily sprinkle with salt. Let sit for 20 minutes for the salt to pull some of the excess moisture from the cucumbers. Rinse off salt, shake off water, and place slices on paper towels in an even layer, patting them dry. Place a large pot of water on high heat. Once it comes to a boil, cook noodles according to package’s al dente directions. Add snow peas during the last minute of cooking, then drain and rinse both with cold water and transfer to a large mixing bowl. Toss cucumber, carrots, and green onions on top. In a medium bowl, whisk together remaining ingredients to make the sauce. Pour sauce in with noodles and veggies, tossing to coat. Eat cold or at room temperature. Store in the fridge for up to a week.


Per serving: 521 calories, 18.5 grams fat (5 grams saturated fat), 0 milligrams cholesterol, 725 milligrams sodium, 78 grams     total carbohydrates, 6 grams fiber, 21 grams protein.