As I look back through the site recipe catalog, one thing is apparent: I've become a lazier cook over the years. Some of this is due to having a child but the other comes from keeping things simple to highlight a few flavors or ingredients. Home cooked meals don't have to be complicated (unless you want them to be- that's cool too). I want to go to a restaurant and eat something I wouldn't make at home and for the most part, I want to keep home meals simple and fresh.
That being said, I'm back with another quick, summer recipe. I've mentioned my love of tahini before and this sauce is constantly in our meals. It's worth it to get a good jar of tahini- the flavor is so good. So this soba bowl is all about the fresh summer vegetables and the tahini sauce: a perfect light summer dinner.
Zucchini Soba Bowl
Noodles: Use whatever noodles you have on hand. Udon and rice noodles are two of my favorite alternatives.
Vegetables: Swap out the squash for yellow summer squash or add a handful of hearty greens. Shredded cabbage is also really nice in this zucchini soba bowl.
Nuts/Seeds: Swap out the tahini/sesame seeds for almonds butter/almonds or peanut butter/peanuts.
Explore Soba Noodles
We eat quite a few noodle bowls. My husband isn't crazy about rice but I can get him to eat almost any vegetable in a noodle bowl, so soba noodles are usually on hand. One of my favorite post-cooking tricks: cook the noodles according to the package then drain, rinse, and toss with a teaspoon or so of sesame oil.
Chili Spinach Pesto Noodle Bowl
Garlic Soba and Zucchini Noodles
Sesame Soba Noodle Bowl with Edamame
Zucchini Soba Bowl with Tahini Sauce
A perfect summer noodle bowl that only requires cooking the noodles and comes together in about 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: lunch
4 ounces soba noodles
4 ounces of zucchini (1 small one)
4 ounces of carrots (1 small one)
2 tablespoons tahini butter
2 tablespoons soy sauce or tamari
1 tablespoon seasoned rice vinegar
1 clove garlic (minced)
1 teaspoon fresh minced ginger
¼ teaspoon red pepper flakes
¼ to ½ cup water
Sesame Seeds, for topping
Cilantro, for topping
Red chili flakes, for topping
- 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.
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
- Serving Size: ½ the recipe
- Calories: 325
- Sugar: 3.6
- Sodium: 931
- Fat: 8.7
- Saturated Fat: 1.3
- Carbohydrates: 54.9
- Fiber: 2.6
- Protein: 13
- Cholesterol: 0
Keywords: soba noodle bowl, vegan noodle bowl, zucchini noodle bowl
This looks yummy! My sister makes this cold soba noodle salad with tofu, cucumbers, and carrots and sauce (not totally certain but I think uses similar ingredients minus the tahini) that's really good. I'll share this variation with her. Thanks, Erin!
Brittany Audra @ Audra's Appetite says
Yum can't wait to try that tahini sauce!
One of your best yet. I added some tuna steak- seriously scrummy!
Do you serve it cold or warm ?
Erin Alderson says
Either- I like it both ways!
Just tried this- absolutely delicious! We ate it warm, but I can see how it would be tasty cold as well.
Yum! Was missing just a little something but was still delicious and sooo easy
Ashley Weaver-Duperrex says
We use edamame noodles instead of soba. yummy and easy!