Garlic Soba and Zucchini Noodles with Bell Pepper |

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).

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Garlic Soba and Zucchini Noodles

Prep Time 10 mins Cook Time 15 mins Serves 2     adjust servings Calories 305

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.


  • 4 ounces soba noodles
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey or vegan substitute
  • 1/2 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


  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. Add in the thinly sliced red onion and pepper to the soy sauce mixture, 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!)


Recipe Notes

Tips & Tricks: If you have a spiralizer, feel free to use that for the noodles.

Stock up: get the pantry ingredients you will need: soba noodles, soy sauce, zucchini

Nutrition: See the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 305 Calories from fat
% Daily Value
Total Fat 13.3 20%
Sodium 2210 92%
Carbohydrate 64.8 22%
Dietary Fiber 3.3 13%
Sugars 11.1
Protein 14.7

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Pairings for Soba Zucchini Noodles

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. I find this is one of those recipes that’s good to whip up on a Sunday and eat for lunch in the days following.

Appetizer: If you feel like going all out for a special dinner, make potstickers for the opening dish. The link is for sweet potatoes but you could easily do sweet corn (or some other summer vegetable).

Salad: When I eat a soba noodle bowl, it’s usually a one-dish kind of meal. However, I’ll occasionally throw together a simple salad of greens, tomatoes, and a drizzle of dressing.

Drink: Crisp and dry white wine- I go with my stand by of Pinot Grigio.

Bell Pepper

Garlic and Ginger

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Garlic Soba and Zucchini Noodles |

Zucchini Soba Noodle Bowl |

Recipe originally posted on August 28th, 2013. Last updated August 9th, 2015.