My most requested blog posts lately have been easy weeknight meals and when you ask, I listen! Today’s recipe is one of my favorite things that I’ve been making lately.
It’s flavorful, comforting, packed with flavor, but also full of fresh bright veggies.
Soba Noodles- I use in soba noodles because they’re made with buckwheat flour which is actually gluten-free. Fun fact: Buckwheat has the highest protein content per serving than any other grain besides oats.
Veggies- I try to pack in as many veggies as possible per day, and this is the perfect place to do that! I meant to add purple cabbage for some extra color and totally forgot. You could add any veggie you want to this recipe.
Protein- The sauce is made with nut butter, and I always add peanuts to this, but when I want to make it a full dinner meal, we also marinate chicken breasts in tamari or soy sauce and cook it in sesame oil. I cut up the cooked meat and add it to the dish.
Soba Noodle Bowls
Makes 3-4 servings
- 1 package buckwheat soba noodles
- 2 large carrots
- 1 large cucumber (peeled or not, your preference)
- 2-3 scallions
- Small handful, cilantro
- Small handful, peanuts
- 1/2 cup, almond butter
- 2 tblspns, tamari (or soy sauce, tamari is just gluten free)
- 1 tblspn, toasted sesame oil
- 1 tspn, brown rice vinegar
- 1 tspn, honey
- Red pepper flakes to taste
- 1-2 tblspns water, to thin (you might need more)
- Cook soba noodles according to package instructions, drain and rinse with cold water
- While noodles are cooking make the sauce by blending the almond butter, tamari, sesame oil, red pepper flakes, rice vinegar, honey, and 1 tablespoon of water. Keep adding water until it’s your desired consistency. I like it a little on the thick side.
- In a large bowl, mix the sauce in with the noodles and peanuts.
- Shred or chop carrots, cucumbers, and scallions
- Make each bowl with noodles, topped with shredded veggies.
- Top with sesame seeds, cilantro, and Sriracha hot sauce (optional).
- Enjoy warm or cold!