These soba noodles are a stunning presentation with simple ingredients offering big, big flavor! Served hot, warm, or cold, this vegetarian (and vegan!) delight can double as a side or a main dish with an incredibly quick preparation and being served as equally tasty leftovers!
I was so excited for last weekend and staying home with “nothing” to do. That nothing turned into book club, soccer games x2, a parade, dinner out with friends, church, brunch, hockey, and all the usual misery of laundry, groceries, meal planning, et cetera. At one point on Sunday, following a bit of 2-on-1 soccer in the front yard, the girls and I were laying on a blanket in the front yard — me trying to read and them wanting me to do anything other than read. The Amazon truck pulled into the driveway and the driver wished me a very sweet Happy Mother’s Day. It was super sweet. After pregnancy when everyone is nice to you, Mother’s Day is next. And it comes every year 🙂 I’m a sucker for a little token carnation and some recognition for all that mom-ing entails. I eat it up!
We are officially in our last week of soccer and our last 5 weeks of school. I recently heard May referred to as “Maytober” because it certainly seems that there’s a whole lot packed into May, similar to the holiday months of November and December. But, this week was back to business in the kitchen and I was grateful for that! Even if we continue to keep things super simple, like this 20-Minute Green Onion Sesame Soba Noodle number!
ROLL CALL FOR THIS RECIPE
- Allergen-Friendly: These sesame soba noodles make for a delicious meal or side dish that is gluten-free and dairy-free that is also vegan. This is good recipe to try for those that may be new to veganism or eating less animal protein because you won’t miss it at all!
- Leftover Perfection: You can eat this noodle dish hot, warm, at room temperature, or chilled – whatever is your pleasure. It is even better on day 2!
- Kid-Friendly: Kids LOVE fun colors in their food. Buckwheat noodles have this stunning grey-purple hue that is most unique and is a beautiful contrast to the bright green of edamame. With a simple ingredient list and mild flavors, this dish is accessible for kiddos!
- Easy Dinner: This recipe is beyond simple. Simple ingredients, simple prep – and if those aren’t the best parts, it’s also nutritious and delicious. This noodle bowl is a complete meal or a side — you choose!
KEY INGREDIENTS AND SUBSTITUTIONS
- Soba Noodles: Also referred to as buckwheat noodles and are a great gluten-free pasta alternative that offers this beautiful color and a unique nutty flavor that is also a bit earthy in the best of ways! Cook in a large pot of water until al dente for best results. Feel free to swap in a pound of another pasta, if you prefer. Soba noodles contain sodium, so you do not need to salt the water, especially with the generous amount of soy sauce used in the recipe. Using a pot of salted water will yield overly salty results. Cooked soba noodles tend to stick together after coming out of water – rinse the starches away with cold water, running it over the noodles for a minute or so to limit the stickiness of the noodles.
- Green Onions: Lots of chopped green onions in this recipe! Also referred to as scallions, green onions are milder than onions themselves. If you must substitute, shallots are the best option. Green onions contain a more pungent and flavorful white portion with a milder and beautiful green portion. Use both green onions portions in this recipe for the best results and maximum flavor!
- Soy Sauce: Not all soy sauces are gluten-free, so do be sure to check for gluten or contamination. Coconut aminos would be a great alternative that is naturally gluten-free.
- Toasted Sesame Oil: If you don’t have this product, you can use peanut oil or omit it altogether. A little bit goes a long way and the flavor it gives is distinct and delicious!
- Rice Vinegar: You can swap sherry vinegar here.
- Edamame: Rich in fiber and antioxidants, edamame contains plant compounds may reduce the risk of heart disease and improve blood cholesterol levels as well as triglycerides.
- Sesame Seeds: Totally optional, these can be omitted. They add a fun pop of color contrast, texture, and hit of unsaturated fats. However, they are completely optional!
- While this recipe isn’t packed with veggies, it is still packed with fiber, offering nearly 7 grams of fiber per serving!
- That said, there are TONS of ways to add additional veggies for both fiber, taste, and nutrition. See my suggestions below on which veggies to add!
- Soba noodles are high in vitamins B1 and B2, lutein, and dietary fiber. The noodles are also 3-4 times higher in protein than rice noodles that are used in traditional Asian cuisine.
VARIATIONS, STORAGE, AND TIPS
- Add a squeeze of lime juice for a citrusy punch of flavor that is a nice balance to the slightly salty sauce on these Japanese noodles.
- There is an endless way to add more veggies to this recipe. I would highly recommend Asian cuisine classics like shredded napa cabbage, thinly sliced bok choy or baby bok choy, snap peas, or shiitake mushrooms. You can add these just before the green onions as they will take 3-4 minutes or cooking to soften and cook until al dente. If you want to consider additional or different veggies, bell pepper, green beans, or other chopped raw veggies you preference. A bit of additional olive oil and/or cook time may be needed depending on which veggies and how much you use.
- Want to add most protein? Add your favorite protein at the beginning of the cooking, prior to adding the onions. Cook through before adding the green onions and continuing with the preparation. Diced chicken breast, thinly sliced sirloin, or cubed tofu would work beautifully in this meal! If you use tofu, cook on each side for a few minutes over medium-high heat until crispy tofu is achieved. Yum!
- If a little heat is your thing, add 1/4 to 1/2 teaspoon crushed red pepper flakes or 1-2 tablespoons of sriracha to the soy sauce mixture.
- 1 lb dry soba (buckwheat) noodles
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup toasted sesame oil
- ¼ tsp freshly ground black pepper
- 1 1/2 Tbsp sugar
- 2 Tbsp olive oil
- 2 bunches green onions, sliced (about 1 heaping cup)
- 10 oz frozen edamame, thawed
- 1 Tbsp sesame seeds
- Bring a large pot of water to a rolling boil over high heat. Add soba noodles, stir, and cook for 4-6 minutes or until just tender. Drain and rinse with cold water to avoid noodles sticking together.
- Meanwhile, whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and sugar in a bowl until well-combined; set aside.
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the green onions and cook for 30 seconds or until fragrant. Add the noodles and over the top of the noodles, the soy sauce mixture and edamame; toss well until sauce is mostly absorbed.
- Serve at any temperature and topped with sesame seeds.
Recipe adapted from Foodie Crush
Nutrition Information:Yield: 7 Serving Size: 1/7 recipe
Amount Per Serving: Calories: 427Total Fat: 16.1gCholesterol: 0mgSodium: 932mgCarbohydrates: 53.7gFiber: 6.7gSugar: 4.9gProtein: 15.6g
In need (or want!) of super quick meals!?
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- Individual Cubano Naan Pizzas
- Healthy Cashew Chicken
- 30 Minute Greek Shrimp and Grain Bowls
- Gochujang Noodles
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- Easy Banana Nut Pancakes
- Grilled Peach Caprese Naan Pizza
Weekly Menu: May 7th – 11th
- Sunday: leftovers
- Monday: Tex-Mex Chicken Lettuce Rollers
- Tuesday: Peanut Satay Chicken Stir Fry
- Wednesday: leftovers for them, work dinner out for me
- Thursday: Chimichurri Chicken Bowls with cauli rice
- Friday: Calabrian Chili Pasta with broccoli rabe