Zucchini Soba Bowl with Tahini Sauce


Description

A perfect summer noodle bowl that only requires cooking the noodles and comes together in about 15 minutes.


Ingredients

Bowls

4 ounces soba noodles

4 ounces of zucchini (1 small one)

4 ounces of carrots (1 small one)

Sauce

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

Topping

Sesame Seeds, for topping

Cilantro, for topping

Red chili flakes, for topping


Instructions

  • 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.

Notes

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


Nutrition

  • 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

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