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lunch
Edamame and Peanut Soba Noodle Bowl
PreconceptionAsian-InspiredEasyServes 220 min
Buckwheat soba noodles tossed with shelled edamame, shredded carrots, and a savory peanut-ginger sauce.
This bright, plant-powered bowl is ideal during her follicular phase. Edamame offers excellent plant protein and folate, which act as vital building blocks for the follicle maturing the egg she may ovulate this cycle. Meanwhile, the vibrant orange and purple crunch from the carrots and cabbage delivers a heavy hit of antioxidants, protecting his sperm's DNA as it forms.
View Nutrition Facts
One serving≈700 kcal · 34 g protein
Calories700 kcal
Protein34 g
Carbs89 g · 13.9g sugar
Fat27 g · 4.5g sat
Fiber15 g
Sodium1,687 mg
Folate434 mcg DFE
Iron6.1 mg
Calcium176 mg
Choline114 mg
Zinc3.9 mg
from its ingredients
Ingredients
6 oz soba noodles
1 ½ cups shelled edamame
2 medium carrots, shredded
¼ head red cabbage, thinly sliced
3 tbsp creamy peanut butter
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp minced fresh ginger
2 tbsp warm water (to thin sauce)
¼ cup chopped cilantro
Method
- 1Boil water in a medium pot. Cook soba noodles according to package directions. In the last 2 minutes of boiling, add the edamame to warm them up.
- 2Drain the noodles and edamame, rinsing under cold water to stop the cooking and remove excess starch.
- 3In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, and minced ginger. Add the warm water 1 tablespoon at a time until the sauce reaches a drizzleable consistency.
- 4Add the cooled noodles, edamame, shredded carrots, and sliced red cabbage to the bowl with the sauce. Toss well to coat everything evenly.
- 5Divide into two bowls and garnish with chopped cilantro before serving.
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