Garlic Powder (1/2 Tbsp)
Fresh Ginger (1/2 in)
Creamy Natural Peanut Butter (3/4 cup)
Toasted Sesame Oil (1 Tbsp)
Lemon Juice (1/3 cup)
Tamari Soy Sauce (2 1/2 Tbsp)
Paprika (1 Tbsp)
Cayenne Pepper (1/2 tsp)
Vegetable Bouillon Cube (1/2)
Water (1 cup)
Heat gently for 10 minutes, stirring often. Set aside.
Heat a large pan with water for your noodles.
In a wok or large pan, heat up
Coconut Oil (1 Tbsp)
, cook until translucent, this should take 3 minutes or so.
Green Cabbage (4 cups)
. Cook until wilted, about 5-8 minutes.
When your veggies are about 3 minutes away from being ready, toss your
Soba Noodles (to taste)
into your boiling hot water and cook for 3 minutes. Drain the noodles and return to the same large pot.
Plate your bowl by placing your noodles in the center and arranging your cooked veggies and
Bean Sprouts (2 cups)
Top with the peanut sauce and garnish with
Fresh Cilantro (to taste)
Sesame Seeds (to taste)