Veggie Soba Noodle Bowls
These Asian-inspired noodle bowls made with soba noodles, a teriyaki marinade, and fresh veggies come together in 15 minutes for a hearty vegetarian meal.
Servings 4 servings
Ingredients
MARINADE INGREDIENTS
- 1/4 cup low sodium soy sauce
- 1/4 cup light brown sugar
- 1 tbsp sesame oil
- 1/2 tsp onion powder
- 1/4 tsp ground ginger
- 1/4 tsp cornstarch
BOWL INGREDIENTS
- 9 oz uncooked soba noodles
- 1 tbsp extra virgin olive oil
- 2 cups fresh snow peas/peapods, cut in half
- 1 large carrot, grated
- 3 bunches green onions, divided
- 1/2 cup sliced Napa cabbage
- 2-3 tbsp sesame seeds
- salt and pepper, to taste
Instructions
PREP INSTRUCTIONS
- Cut peapods in half and set aside.
- Grate carrot and set aside.
- Take 1 bunch green onions and chop, then set aside.
- Take the 2 remaining bunches of green onions and slice them into 1-inch pieces. Set aside.
- Whisk together all marinade ingredients in a small bowl and set aside.
COOKING INSTRUCTIONS
- Cook soba noodles according to package instructions, then drain and set aside.
- While the soba noodles are cooking, cook veggies: Heat olive oil in a large skillet over medium-high heat, then add the snow peas. Stir to coat and sautee for about 3 minutes.
- Add grated carrot, 1-inch piece green onions and cabbage (if using). Stir to combine, then sautee 1-2 minutes.
- Add marinade to skillet, then stir until lightly thickened, 1-2 minutes.
- Add drained, cooked soba noodles to skillet and toss to combine. Taste and add salt and/or pepper if desired.
- To serve: Scoop noodles and veggies into bowls, then sprinkle with sesame seeds and chopped green onion. Drizzle with extra soy sauce and sesame oil if desired.