Photo of Soba Noodles with Edamame and Vegetables in Peanut Sauce by WW

Soba Noodles with Edamame and Vegetables in Peanut Sauce

Smartpoints value per serving
Total Time
28 min
18 min
10 min
Soba noodles cook up quickly with frozen edamame and bagged stir-fry veggies. A rich, creamy peanut sauce brings it all together.


canned chicken broth

½ cup(s), or vegetable broth

smooth reduced fat peanut butter

2 Tbsp, creamy

dark brown sugar

1 Tbsp

low sodium soy sauce

1 Tbsp

fresh lime juice

1 Tbsp

table salt

½ tsp, for cooking pasta

frozen stir-fry vegetables

1 pound(s), Asian variety

edamame (shelled)

1½ cup(s), frozen

uncooked soba noodles

4 oz

sesame oil

1 tsp

ginger root

1 tsp, fresh, minced

minced garlic

1 tsp

uncooked scallion(s)

2 medium, thinly sliced

mint leaves

¼ cup(s), fresh, minced


  1. In a medium-size bowl, whisk together broth, peanut butter, sugar, soy sauce and lime juice; set aside.
  2. Bring a large pot of salted water to a boil. Add vegetables, edamame and noodles to boiling water; cook until noodles are tender, about 5 minutes. Drain well; return to hot pan.
  3. While noodles and vegetables cook, heat oil in a small sauce pan over medium heat. Add ginger and garlic; cook, stirring frequently, until fragrant, about 1 minute. Whisk in peanut butter mixture; bring to a boil and cook until flavors combine and sauce thickens slightly, about 2 to 3 minutes. Spoon sauce over noodles and toss to coat; garnish with scallions and mint. Yields about 1 1/2 cups per serving.


Finish with fresh lime juice, if desired.The peanut sauce can be made in advance and reheated before pouring over the noodle-vegetable mixture. Double the sauce recipe and serve with grilled chicken or shrimp skewers another time.

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