15-Minute Lime Peanut Soba with Broccoli & Edamame
A 15 minute vegan dinner: soba, broccoli and edamame cooked in one pot, then tossed in a zippy lime-ginger peanut sauce with sriracha and green onion.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 3
15-Minute Lime Peanut Soba with Broccoli & Edamame is a vegan dinner recipe made with dried soba noodles, broccoli, frozen shelled edamame. It takes 15 minutes of hands-on time, serves 3, and each serving has 602 calories, 31 g of protein and 9 g of fiber.
Everything cooks in a single pot. The broccoli goes in with the soba partway through and the frozen edamame joins for the last minute, so you're only draining once. Plenty of fresh lime and ginger keep the peanut sauce bright rather than heavy, and a splash of the starchy cooking water helps it cling to every noodle. Rinsing the soba quickly washes off surface starch so the noodles stay springy instead of gummy.
Ingredients
Noodles
- 8 oz227 gdried soba noodles
- 3 cups273 gbroccoli, cut into small bite-size florets, about 1 medium head
- 1½ cups233 gfrozen shelled edamame
Lime Peanut Sauce
- ⅓ cup84 gsmooth natural peanut butter
- 3 tbsp48 gsoy sauce
- 3 tbsp46 gfresh lime juice, from about 1½ limes
- 1 tbsp20 gmaple syrup
- 1 tbsp6 gfresh ginger, finely grated
- 1 clove3 ggarlic, finely grated
- 2 tsp13 gsriracha, plus more to taste
- 1 tsp4.5 gtoasted sesame oil
- 4 tbsp60 ghot noodle cooking water, reserved, plus more as needed
To finish
- 3 45 ggreen onions, thinly sliced
- 2 tbsp18 groasted peanuts, roughly chopped (optional)
- 1 tsp3 gtoasted sesame seeds (optional)
- ¼ cup4 gfresh cilantro leaves (optional)
- 1 65 glime wedges, for serving (optional)
Kit: large pot, colander, mixing bowl, whisk, microplane or fine grater
Tips
- Make sure the florets are no bigger than about 1 inch so they cook at the same rate as the noodles.
- Soba boils over easily. If the foam rises, add a splash of cold water instead of lowering the heat.
- The sauce thickens as it sits, so add a bit more of the reserved cooking water just before serving if it looks tight.
Swap ideas
- Tamari (and 100% buckwheat soba) instead of soy sauce and regular soba
- Makes it gluten-free. Most soba contains wheat, so check the label.
- Almond butter or tahini instead of peanut butter
- Works for peanut allergies. Tahini tastes more savory and a little bitter, so add an extra ½ tsp maple syrup.
- Snap peas or shredded carrot instead of broccoli
- Add snap peas with the edamame for the last minute. Stir raw carrot through at the end for crunch.
- Chili crisp instead of sriracha
- Gives a deeper, garlicky heat and more crunch in place of sriracha's tangy kick.
The numbers
Nutrition per serving
602kcal per serving
Everything else · 3 servings per recipe
- Saturated fat
- 3.8 g 19%
- Sugars
- 11.6 g
- Sodium
- 1611 mg 70%
- Potassium
- 1142 mg 24%
- Calcium
- 160 mg 12%
- Iron
- 5.5 mg 31%
- Vitamin C
- 95 mg 105%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Noodles, japanese, soba, dry, Broccoli, raw, Edamame, frozen, prepared, Peanut butter, smooth style, without salt, Soy sauce made from soy and wheat (shoyu), Lime juice, raw, Syrups, maple, Ginger root, raw, Garlic, raw, Sauce, hot chile, sriracha, Oil, sesame, salad or cooking, Beverages, water, tap, drinking, Onions, spring or scallions (includes tops and bulb), raw
Method
Bring a large pot of water to a rolling boil (don't salt it; the soy sauce brings plenty of seasoning). While it heats, cut the broccoli into small florets and slice the green onions.
In a large mixing bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, garlic, sriracha and sesame oil. It will look thick and stiff at this point.
Add the soba to the boiling water and stir right away so it doesn't clump. After 1 minute, add the broccoli florets.
Cook until the broccoli is bright green and just tender when pierced with a knife, and the soba is tender with no chalky center, about 3 minutes more. Add the frozen edamame for the last minute. Check the soba package time, since some brands cook faster.
Scoop out ½ cup of the cooking water, then drain everything in a colander. Rinse briefly under cold running water, tossing with your hands, to wash off the surface starch. Shake off as much water as you can.
Whisk 4 tbsp of the hot cooking water into the sauce until it's smooth, glossy and pourable, like heavy cream. Add another splash if it's still thick.
Add the noodles, broccoli and edamame to the bowl and toss until everything is evenly coated. Taste, then add more lime, soy sauce or sriracha as you like.
Divide among bowls and top with the green onions, plus chopped peanuts, sesame seeds, cilantro and lime wedges if you're using them. Serve right away.
Storage: Store in an airtight container in the fridge for up to 3 days. The noodles soak up sauce as they sit, so loosen them with 1–2 tbsp warm water and a squeeze of lime before eating. They're good cold or at room temperature. Don't freeze, because the soba turns mushy.
Questions
- How much protein is in 15-minute lime peanut soba with broccoli & edamame?
- Each of the 3 servings has 31 g of protein, 9 g of fiber and 602 calories, calculated from USDA FoodData Central values for every ingredient.
- Is 15-minute lime peanut soba with broccoli & edamame vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does 15-minute lime peanut soba with broccoli & edamame take to make?
- 7 minutes of prep and 8 minutes of cooking, so 15 minutes of hands-on time.
- Can you make 15-minute lime peanut soba with broccoli & edamame ahead?
- Store in an airtight container in the fridge for up to 3 days. The noodles soak up sauce as they sit, so loosen them with 1–2 tbsp warm water and a squeeze of lime before eating. They're good cold or at room temperature. Don't freeze, because the soba turns mushy.
- What can I substitute in 15-minute lime peanut soba with broccoli & edamame?
- Tamari (and 100% buckwheat soba) instead of soy sauce and regular soba — makes it gluten-free. most soba contains wheat, so check the label.. Almond butter or tahini instead of peanut butter — works for peanut allergies. tahini tastes more savory and a little bitter, so add an extra ½ tsp maple syrup.. Snap peas or shredded carrot instead of broccoli — add snap peas with the edamame for the last minute. stir raw carrot through at the end for crunch.. Chili crisp instead of sriracha — gives a deeper, garlicky heat and more crunch in place of sriracha's tangy kick..
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Inspired by: Broccoli and peanut soba noodles – olive magazine, Peanut Noodle Bowl with Edamame and Greens – Grateful Grazer
Published September 19, 2026 ·Asian-inspired