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.
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.
A perfect summer noodle bowl that only requires cooking the noodles and comes together in about 15 minutes.
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
1/4 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.
- Serving Size: 1/2 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