Recipe: Japanese Fare, Healthy Soba Noodles

The peak of the Cherry Blossoms here in DC is always hit or miss.  Every year, the city plans a festival celebrating the Japanese culture (the trees were a given as a gift of friendship from the people of Japan to the people of the United States in 1912), complete with a parade and festivities.  And it seems like every year the blossoms peak well before or immediately after the celebration.  It's tough to be perfect when it comes to predicting the weather, right? The end of March and the month of April brings tourists from all over the country, and the world, to experience their beauty. Kids come during Spring Break and the city is buzzing with the sights and sounds of Spring's long-awaited arrival.

The blooms have sprouted and with today's rain, may have been washed away, but we're going to celebrate the Japanese culture by cooking up some delicious, and healthy, cuisine: Buckwheat Soba Noodles!

You can find one recipe that I prepared earlier in the year with kale on Genuine Joy, but this one has peanut sauce, which is sure to please a hungry crowd this weekend!

(Recipe adapted from Body & Soul)

Soba, Tofu Stir Fry with Peanut Sauce

Buckwheat noodles

Buckwheat noodles


  • 8 ounces soba noodles
  • 1 tablespoon coconut oil (Olive oil works)
  • 1 package extra firm tofu, drained and cute into 1/2 inch cubes (if you prefer, use chicken or shirmp)
  • 1 red bell pepper cut into thin strips
  • 1 1/2 pounds of broccoli, broken into florets
  • 1 pound bok choy
  • 4 garlic cloves, minced
  • 1 teaspoon garlic chili sauce
  • 3 tablespoons peanut butter (you can substitute almond butter if you prefer, or if you have a peanut allergy in the house)
  • 3 tablespoons rice vinegar
  • 2 tablespoon low sodium soy sauce
  • Sesame seeds (optional)


  1. Cook soba noodles in a large pot of salted water, for 10 minutes.
  2. Heat oil in large skillet over medium high heat. Sauté veggies and garlic with lid on until veggies, stirring occasionally until they are crisp tender, about 8 to 10 minutes.
  3. Meanwhile make sauce by whisking together peanut butter, vinegar soy sauce, and chili garlic sauce. If sauce seems too thick you can thin with water.
  4. Add noodles, tofu and sauce to pan. Toss and cook until heated through.
  5. Top with sesame (if using)
Soba tofu noodles

Soba tofu noodles