Description
Quick and easy Soba Noodle Bowls with crunchy veggies and a light soy ginger dressing. Fresh, customizable, and perfect for meal prep.
Ingredients
Scale
- 8 ounces soba noodles
- 1 cup matchstick carrots
- 1 cup thinly sliced red cabbage
- 1 cup sugar snap peas
- ½ cup shelled edamame
- ¼ cup chopped cilantro
Soy Ginger Sauce
-
2 tablespoons low sodium soy sauce
-
1 tablespoon rice vinegar
-
1 teaspoon honey
-
¼ teaspoon toasted sesame oil
-
1 teaspoon grated fresh ginger
-
1 clove garlic, minced
Instructions
- Bring a large pot of water to a boil. Cook the soba noodles according to package directions. Drain and rinse under cold water for about 1 minute. Set aside.
- If using frozen edamame, cook according to package directions and set aside.
- While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined.
- In a large bowl, combine the noodles, carrots, cabbage, snap peas, edamame, and cilantro. Pour the sauce over and toss everything until well coated.
- Divide among 2 to 4 bowls, depending on whether you’re serving it as a main dish or a side. Enjoy chilled or at room temperature.
Notes
To store, refrigerate in an airtight container for up to 3 days.
Nutritional Values (per serving) are approximates only. Calculated as 4 side servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 261
- Sugar: 5.6 g
- Sodium: 698.1 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 53.6 g
- Fiber: 3 g
- Protein: 12.5 g
- Cholesterol: 0 mg