Soba Noodles with Roasted Red Pepper- Peanut Butter Sauce

We’re wrapping up our trip today, and soon heading home.  We made an offer on a house and are negotiating… fingers crossed it all works out!  House hunting can be fun, but it’s a serious roller coaster of emotions!

We spent yesterday in NYC and had all sorts of good food.  Our favorite was a yummy Korean restaurant for dinner. If I had my act together and took pictures of everything, it would have made for a great What I ate Wednesday post.  Unfortunately, I neglected food photos, but here’s the NYC skyline from my run Monday morning:

Instead, I have a noodle dish for you.  We’ve tried to cut back on the consumption of pasta in our house, but it’s always fun to try new sauces and varieties.

And who doesn’t love noodles?

This meal came together in an attempt to finish off the tomatoes and red peppers one evening.  I blended the sauce ingredients with a handheld immersion blender and made a yummy peanut butter sauce.

You could add whatever veggies you have on hand, and switch out the tofu for chicken or even hard boiled eggs.


The combination of peanut butter and noodles is serious comfort food for me.  Add in lots of veggies and some protein, and it’s a delicious dinner!


Soba Noodles with Roasted Red Pepper Sauce and Tofu

by Mommy, Run Fast



  • 1 package or 6-8 ounces soba noodles
  • 2 red peppers, roasted under broil (save 1/2 of one for sauce)
  • 2 cups sugar snap peas, fresh or frozen (or other veggies)
  • 1 package tofu or 1/2 pound chicken, diced in cubes
  • For the sauce:
  • 1 small can organic diced tomatoes, or 3-4 tomatoes, diced
  • 2-3 heaping Tbsp peanut butter
  • 1/2 roasted red pepper, in chunks
  • 2 tsp soy sauce (I use amino braggs)
  • 2 tsp nutritional yeast
  • dulse flakes to top (optional)


Roast red pepper or broil for 3-4 minutes and let cool. Set aside half of one pepper for the sauce. Bring the water to a boil and cook the noodles.

Blend the sauce ingredients together, including half of the red pepper. Add frozen snap peas to the final 2-3 minutes of cooking time with the soba noodles. Saute tofu or protein of choice in 1 Tbsp olive oil, seasoned with salt and pepper.

Drain noodles, and toss with peppers, tofu and veggies. Pour sauce over all and stir until combined. Top with dulse flakes, if desired.

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What is comfort food for you? Do you have a favorite sauce for noodles?


59 thoughts on “Soba Noodles with Roasted Red Pepper- Peanut Butter Sauce

  1. Congrats on the house! That’s so exciting. Fingers crossed for a smooth transition for you all.

    The recipe sounds amazing. I absolutely love peanut sauce!
    misszippy recently posted..Bonus restMy Profile

  2. Oh mommy! These look bomb.
    I love soba and I love peanut sauce. I make a cold sesame noodle recipe similar and load it up with julienne carrots, cucumber, and green onion – it is such a comforting dish! I will definitely add your variation to my todo! Thanks for sharing!!
    Martha recently posted..Out of HibernationMy Profile

  3. wow that was fast!! that’s great you found a house you like – fingers crossed everything goes through. we have been through the buying process twice (and the selling process once) and know exactly how you’re feeling! it’s all very exciting but definitely stressful. best of luck!

    the noodle dish looks wonderful! great combinations 🙂
    runner26 recently posted..Catch UpMy Profile

  4. we have also tried cutting back on pasta (well processed wheat flour) in general. I do not think gluten is the devil at all but I do feel like most americans get most of their carbs from wheat and too much of something is never a good thing. We just try and vary our whole grains and get a lot of quinoa, millet, barley, oats, rice, etc in the rotation with some wheat as well in the form of homemade breads and pasta.
    lindsay @ fuel my family recently posted..Meal Plan 4/28My Profile

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