When the light starts dropping and everyone’s hungry in that specific, post-hike way, a propane stove dinner that comes together fast feels like a small luxury. Propane Stove Spicy Peanut Soba Noodles with Veggies is my go-to when I want big flavor without hauling extra cookware—just the steady flame, a pot for noodles, and a skillet for a quick sauté.
Soba’s nutty buckwheat bite plays especially well outdoors, where everything tastes a little sharper in the cool air. While the noodles cook, you can get a pan hot and snap-tender a mix of vegetables—think bell pepper, carrots, broccoli, or whatever holds up in the cooler. The spicy peanut sauce is the kind that clings to each strand: creamy, salty-sweet, with a little heat that warms you up as the evening breeze moves through camp.
It’s a smart camp-stove method, too: minimal water, quick cook time, and easy cleanup if you toss everything back into the pot to finish. Pack the peanut butter and pantry seasonings ahead, and you’ll have a vegan, one-pot-ish dinner that feels hearty enough to satisfy a whole crew around the picnic table.
Propane Stove Spicy Peanut Soba Noodles with Veggies
Equipment
- Medium saucepan
- Spoon
- Knife
Ingredients
- 6 oz soba noodles
- 2 tbsp olive oil
- 1 cup sliced bell pepper
- 1 cup snap peas
- 1/2 cup shredded carrots
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha or other chili sauce
- 1/2 tsp grated ginger
- 2 tbsp chopped peanuts for garnish
- 2 tbsp sliced scallions for garnish
Instructions
- Cook soba noodles in boiling water according to package, drain and set aside.
- In saucepan, heat olive oil. Add bell pepper, snap peas, and carrots. Sauté 3–4 minutes until just tender.
- In a bowl, whisk peanut butter, soy sauce, rice vinegar, Sriracha, and ginger with 2–3 tbsp water until smooth.
- Add drained soba and sauce to veggies in saucepan. Toss over low heat until hot and coated.
- Serve topped with chopped peanuts and scallions.