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). Print
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
- 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.
- 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.
- 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.
- 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!)
- Calories: 305
- Sugar: 11.1
- Sodium: 2210
- Fat: 13.3
- Carbohydrates: 64.8
- Fiber: 3.3
- Protein: 14.7
- Cholesterol: 0
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.
Recipe originally posted on August 28th, 2013. Last updated August 9th, 2015.