Soba Noodles with Peanut Sauce | No more sad desk lunches for you! #Healthy #MealPrep

Soba Noodles with Peanut Sauce

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 40 Min
  • Total Time: 40 Min
  • Yield: 4 1x
  • Category: Main Dish, Lunch
  • Method: Stove-top
  • Cuisine: Vegan, Asian-Inspired


Say sayonara to sad desk lunches with this colorful soba noodles with peanut sauce recipe! This healthy dish is perfect for meal prep on the weekend. 


  • 14 oz. package extra firm tofu, chopped into 1” pieces
  • 6 ounces soba or rice noodles

Peanut Sauce: 

  • 6 tablespoons water
  • 1/2 cup creamy peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger paste (I buy it at Trader Joe’s; can also use 1/2 tablespoon grated fresh ginger root)
  • 1 tablespoon sriracha sauce

For the Bowls:

  • Thinly sliced assorted veggies (I used purple cabbage, carrots, red bell pepper, cucumber, cilantro)
  • Sriracha sauce (to taste)
  • Lime wedges
  • Chopped peanuts
  • Sliced green onion


Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange tofu pieces in single layer. Spray with cooking oil. Bake for 35-40 minutes until golden brown. Set aside.  Cook soba or rice noodles according to package directions. Rinse under cold water to cool. Set aside. In a small mixing bowl, mix together all the peanut sauce ingredients with a whisk until sauce forms.  Chop your desired veggies.  To assemble, divide the noodles between 4 dishes and top with 1/4 tofu, 1/4 peanut sauce, and 1/4 vegetables.


  • Serving Size: 1/4 recipe
  • Calories: 479 kcals
  • Sugar: 8 g
  • Sodium: 690 mg
  • Fat: 23 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 6 g
  • Protein: 26.5 g
  • Cholesterol: 0 mg