Peanut Butter Asian Noodles

Hi y’all!

This blog is 2 years old this month! My first post was in February 2015 and I’ve been documenting vacations, travels, book reviews, general thoughts, and a few recipes here and there since. I want to make it a goal this year to include more recipes on here so, starting today and for the whole month of February, I’m going to post a WWA4D.

There’s a good chance you’re like, WWA4DW? What IS that?

Let me explain. If you don’t know WIAW (What I Ate Wednesday) is a trendy thing to do in the blogging world. I personally read Life in Leggings all of the time. And while I love reading all about what other bloggers are eating through the day, I don’t have the capacity right now to document all of my hump day noshes.

Instead, I’m going to be documenting What We Ate 4 Dinner Wednesday – highlighting mine and Mike’s dinner with a post and the recipe. 🙂

Full disclosure: This Wednesday is coming after a few days down in San Diego (stay tuned for the post!) and I have a late meeting every other Wednesday soooo tonight we are actually keeping it really simple with quesadillas, pinto beans, and avocado. BUT I wanted to share a recipe I tried a few weeks ago that I didn’t have a chance to post.

I originally got this recipe from another favorite blogger of mine, The Diva Dish, but added a few alternations based on what we like/had.

I made this before without soba noodles and it wasn’t as good (the noodles just stuck together) so I do recommend using soba. Mike picked up some buckwheat soba noodles at Whole Foods and they were perfect.




Peanut Butter Asian Noodles

Prep time: 10 minutes – Cook time: 25 minutes – Servings: 2


  • Chopped veggies (I used broccoli, peppers, carrots, and snap peas)
  • 1 TBS oil to sauté veggies
  • 1/2 bag of soba noodles
  • 1/4 cup of smooth peanut butter
  • 1 TBS soy sauce
  • Noodle water to thin sauce (possibly)


  • Sauté vegetables while soba noodles are cooking (according to package)
  • Use tongs to take transfer cooked noodles from pot to wok or pan that vegetables are in (I never strain my pasta because I like the texture better when a bit of the water is still on the noodles)
  • Mix peanut butter and soy sauce and add to hot vegetables and noodles
  • If need be, think out with more soy sauce (to taste) or noodle water
  • Serve and enjoy!


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