Green Soba Noodle Bowls

These green soba noodle bowls are a quick, healthy and refreshing dish to whip up when you’re short on time.

Soba noodles are made from buckwheat, so most brands are naturally gluten-free (but always check if this is important to you).

I’ve topped these with bok choy and cucumber, but you can top them with any vegetable you like – even tofu.

The sweet-and-savoury dressing is what really makes this dish. Top with some chili flakes and black sesame seeds for some extra heat and crunch.

Green Soba Bowls

  • Servings: 2
  • Print

Ingredients

  • 200g soba noodles
  • 1/2 cucumber
  • 1 bunch of bok choy
  • 1 tbsp sesame oil
  • 1.5 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp black sesame seeds

Directions

  1. Boil the soba noodles according to package instructions and rinse under cold water.
  2. Chop the cucumber and add 1 tsp of salt. Let sit for 10-15 minutes, then rinse and squeeze out the liquid.
  3. Cut off the stem of the bok choy, wash it well and char in a pan using 1 tbsp of sesame oil and 1/2 a tsp of salt.
  4. In a bowl, combine the soy sauce, maple syrup, rice vinegar, garlic powder and sesame seeds to make a dressing.
  5. Add the noodles, cucumber and bok choy to a bowl and top with the dressing.

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