Soba Noodles with Peanut Sauce

One of my goals for 2018 is to figure out a routine for meal prep on the weekends. Anyone else?? As a busy person just like all of you, I am often scrambling in the morning to figure out what the heck to pack for lunch! (While also trying to inhale a healthy breakfast before I have to sprint out the door.) That’s where meal prep becomes the biggest time saver during the week. In an effort to make myself better at meal prep, I thought I would also share the journey with you too. I’ve been trying to come up with recipes lately that work well for the meal prep model where you make a big batch of something on the weekend and then divvy it up into smaller servings that you can use throughout the week. These soba noodles with peanut sauce are a great example of something simple you can cook up on Sunday and then pack for lunch all week long. 

By incorporating colorful veggies, you can say sayonara to sad desk lunches for the week. To make these, you’ll cook up some rice or soba noodles. While the noodles are cooking, bake a block of firm tofu until golden brown. The tofu brand (Phoenix Bean for any Chicago locals!) I buy is vacuum sealed so I find that I don’t even need to press the extra firm one and it gets nice and crispy when baked. If you buy a water packed tofu like they have at most stores, you may want to press it first before baking. As you wait for your tofu to bake, chop up your veggies. In this case, I wanted to pack as much color into these bowls as I could so I added purple cabbage, red bell pepper, carrot, cucumber, cilantro, and jalapeño. You can copy me or you can toss in other veggies you may have on hand like broccoli or spinach. The peanut sauce is super simple to whisk up and so tasty you’ll want to drizzle it on everything. (Or at least I did!) For crunch, I added some chopped peanuts. Sriracha is also a must if you too are obsessed with it like I am. Chopped cilantro and sliced green onion round it all out. 

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