Propane Stove Spicy Peanut Soba Noodles with Veggies
Tender buckwheat soba noodles tossed with crisp sautéed vegetables and spicy peanut sauce—an easy, flavor-packed dinner you can pull off anywhere with a camp stove.
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.
Notes
Soba noodles cook fast and pack small. Adjust peanut sauce heat level to taste. This meal is perfect for quick, car-side dinners or van kitchens.