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.
Use up leftover ingredients: zucchini, carrots, soba noodles
- 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