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Carrot and Zucchini Soba Bowl with Tahini Sauce
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Zucchini Soba Bowl with Tahini Sauce

A perfect summer noodle bowl that only requires cooking the noodles and comes together in about 15 minutes.
Course lunch
Keyword soba noodle bowl, vegan noodle bowl, zucchini noodle bowl
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 325kcal
Author Erin Alderson

Ingredients

Bowls

  • 4 ounces soba noodles
  • 4 ounces of zucchini 1 small one
  • 4 ounces of carrots 1 small one

Sauce

  • 2 tablespoons tahini butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon seasoned rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon fresh minced ginger
  • 1/4 teaspoon red pepper flakes
  • ¼ to ½ cup water

Topping

  • Sesame Seeds for topping
  • Cilantro for topping
  • Red chili flakes for topping

Instructions

  • Cook the soba noodles according to the package. Spiralize or thinly shave the zucchini and carrots. Place in a bowl along with the cooked noodles, reserving some of the noodle water for the sauce.
  • In a separate bowl, whisk together the ingredients for the sauce. Add enough water to thin the sauce so that it will coat the noodles.

Notes

Tips + Tricks: If you don't have a spiralizer, use a vegetable peeler to make think strips.
Use up leftover ingredients: zucchini, carrots, soba noodles

Nutrition

Serving: 1/2 the recipe | Calories: 325kcal | Carbohydrates: 54.9g | Protein: 13g | Fat: 8.7g | Saturated Fat: 1.3g | Sodium: 931mg | Fiber: 2.6g | Sugar: 3.6g