Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

Garlic Soba and Zucchini Noodles

A couple weeks ago, I made M a “meat and potatoes” dinner. The chicken was stuffed with chives and cream cheese and the red potatoes were wonderfully roasted with a myriad of herbs. I thought he would be excited because I rarely (in fact, this may have been the first) make him a so-called “meat and potatoes” meal.

Turns out, I forgot one key thing: he’s not a meat and potatoes kind of guy (potatoes are, in fact, one of the foods he doesn’t really like). He’d happily eat (my favorite) one-dish meals with the occasional burger thrown in every now and again. So, I’ve been working up an arsenal of quick, one-bowl dinners that we both can enjoy (like my favorite peanut noodle bowl).

Every time I see a recipe with zucchini noodles, my only thought is that I’m not doing that enough (because really, it’s pretty amazing). I purchased a julienne peeler for Sur La Table a couple months back and as of recent been going crazy noodling vegetables (noodling is probably not a verb in the sense of making noodles, but hey, I like it). This dish is a great lunch or  light dinner that comes together in roughly 20 minutes. While I used zucchini noodles and pepper; snow peas, broccoli, spinach, and/or carrots would make a great addition.

Garlic Soba and Zucchini Noodles
Author: 
Recipe type: Lunch
Serves: 2
 
This is one of my quick, go-to lunches that I can make on one day and eat for two. I'll warn you that I love garlic (reason I include 4 large cloves-gives it a kick of heat), but you can always reduce the amount to 2 cloves.
Ingredients
  • 4 ounces soba noodles
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • ¼ cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey or can sugar
  • ½ small red onion, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small zucchini, julienned into noodles, roughly 2 cups worth
  • 2-3 tablespoons toasted sesame seeds
Instructions
  1. Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
  2. In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
  3. Toss in the thinly sliced red onion and pepper, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
  4. Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

 

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