Buckwheat Soba Noodle Veggie Bowl Recipe
This buckwheat soba noodle veggie bowl is a colorful and healthy meal that is perfect for lunch or dinner. Soba noodles or buckwheat noodles have been a staple of Japanese cuisine for centuries and for a good reason. Not only are they delicious, but they're also packed with nutrients and are a great alternative to traditional wheat noodles. In recent years, soba noodles have gained popularity in the West due to their versatility and ease of preparation.
This dish is a great way to add tons of vegetables to your diet while enjoying the unique flavor and texture of soba noodles. Recipe developer Ksenia Prints packs this bowl with cucumbers, cabbage, bell peppers, carrots, edamame, and scallions. Finally topped with a flavorful, zesty dressing of soy sauce, sesame oil, and sweet chili sauce, this buckwheat soda noodle veggie bowl is guaranteed to provide an exciting, colorful, and delicious meal.
Gather the ingredients for buckwheat soba noodle veggie bowl recipe
The ingredients you'll need for this delicious buckwheat soba noodle veggie bowl recipe are easily acquired. For your produce, you'll need to pick up limes, ginger, purple cabbage, cucumbers, bell pepper (you can use mini peppers instead, if you'd like), carrots, edamame, and scallions. Feel free to customize the veggies to your liking.
For your pantry items, you'll need soba noodles, soy sauce, sugar, sesame oil, sweet chili sauce, and toasted sesame seeds. Soba noodles are made from buckwheat flour and have a slightly nutty flavor that pairs well with the fresh vegetables in this dish. They can be purchased in most Asian grocery stores and many international supermarkets. The rest of the ingredients can easily be found in most grocery stores!
Cook your soba noodles
Cook the soba noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking together. Soba noodles cook quickly, usually in 4–5 minutes, so keep an eye on them. Once cooked, set them aside. We recommend transferring them to the fridge to cool completely.
Prep your veggies and aromatics
While the noodles are cooling, you'll want to prepare your vegetables and aromatics. Thinly slice the purple cabbage, shave the cucumbers and carrots into ribbons, and slice the bell pepper length-wise; if you use mini peppers slice them cross-wise. We prefer to use a kitchen mandolin for this task, but you can also make do with a sharp Chef's knife. Shell the edamame beans from their pods.
For your aromatics, grate the ginger, and cut the scallions on an angle. Having all the ingredients prepped and ready will make the bowl assembly process much smoother.
Make the sauce
Mix together soy sauce, sugar, sesame oil, sweet chili sauce, lime juice, and grated ginger in a small bowl. The sauce adds flavor to the dish and is easy to make. Taste the sauce, and adjust the seasoning as per your taste. You should use more or less sweet chili sauce, depending on your spice tolerance. You may also want to adjust the amount of lime juice.
Assemble and serve the buckwheat soba noodle veggie bowl
Combine the cooked soba noodles, purple cabbage, cucumber ribbons, sliced peppers, edamame, and shaved carrots in the desired serving bowls. Drizzle the sauce over the noodle mixture and toss to combine. Top each bowl with sliced scallions and toasted sesame seeds, and your buckwheat soba noodle veggie bowl is ready to serve!
This recipe is easy to make and packed with flavor and nutrients. The dish is perfect for lunch or dinner and can be customized with your favorite veggies. It also serves as a great make-ahead lunch, and we like to portion it out into wide-mouth mason jars for the week.
- 1 8-ounce soba noodles package
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil, divided
- 1 teaspoon sweet chili sauce
- Juice of ¼ lime
- ½-inch piece of ginger
- ½ cup thinly sliced purple cabbage
- 2 cucumbers, shaved into ribbons
- 1 bell pepper, sliced length-wise or 4 mini peppers, sliced cross-wise
- 2 medium carrots, shaved into ribbons
- ½ cup edamame, shelled
- 1 scallion, chopped, for garnish
- Toasted sesame seeds, for garnish
- Cook soba noodles according to package instructions. Drain and rinse with cold water. Transfer to the refrigerator to chill.
- Whisk together soy sauce, sugar, sesame oil, sweet chili sauce, lime juice, and grated ginger in a small bowl. Taste and correct seasonings, adding more or less chili sauce or lime juice.
- Transfer cooked soba noodles to a large bowl. Top noodles with purple cabbage, cucumber ribbons, sliced bell pepper, shaved carrots and edamame.
- Drizzle the dressing over the noodle mixture and toss to combine.
- Top each bowl with chopped scallion and toasted sesame seeds. Serve immediately.
- Leftover cold soba noodle bowls will keep for 2 days. It is best to keep all the ingredients packed in separate containers.
| Calories per Serving | 689 |
| Total Fat | 14.1 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 95.3 mg |
| Total Carbohydrates | 120.9 g |
| Dietary Fiber | 10.7 g |
| Total Sugars | 27.3 g |
| Sodium | 1,438.6 mg |
| Protein | 25.0 g |
