Bursting with flavor this soba noodle bowl makes the perfect weeknight dinner recipe. Quick and easy to make (just 15 minutes!) and drizzled with a creamy but tangy lemon dressing, this easy dinner is surely one to brighten up your taste buds.
Are you struggling to get dinner on the table?
Dinner that everyone will actually eat?
When it comes to weeknight dinners, I either need a 20-minute meal or something done and ready in the slow cooker (check out these 30 dairy-free and gluten-free slow cooker dinner ideas).
As a Certified Nutrition Coach though, I'm also looking to make sure our meal is well-balanced.
This soba noodle bowl (which I originally created as a feature for In The Kids Kitchen) is a favorite of both mine and the kids because of its tangy but comforting flavor.
Why You'll Love This Recipe
Easy to make - this soba noodle bowl comes together in just 15 minutes which makes it perfect for busy nights.
Versatile - you can swap out the veggies and add protein to this noodle bowl depending on what you have on hand.
Tasty flavor - a creamy dressing that's flavored with lemon and miso paste to make for a refreshing twist.
What Are Soba Noodles?
Soba noodles are a style of Japanese buckwheat noodles that are naturally gluten-free (learn more: is buckwheat gluten-free).
They can be served warm or cold and work wonders for bowls (like the base Buddha bowls).
Each brand of soba noodles is slightly different texture wise so it may take some experimenting to find the one you love the most.
Also, note that some brands combine buckwheat flour with wheat flour in their noodles. If you're gluten-intolerant or have celiac, make sure to triple-check (learn more about celiac disease and tips for a gluten-free diet).
You could also do something like gluten-free ramen noodles which as deliciously tasty. Try them out in this chicken lo mein too.
Ingredients You Need
The vegetables: the recipe calls for broccoli and carrots which gives the soba noodle bowl a bright and fresh feel. However, any vegetables are interchangeable. Bell peppers, snow peas, or cherry tomatoes all work as well.
Edamame: this is used to bump up the protein in the noodle bowl and add a bit of crunch. if you're topping it with protein though you can leave this out.
Soba noodles: these noodles are made from buckwheat which makes them gluten-free. They're very thin and slippery when sauced.
Miso paste: this is a kind of fermented soybean that adds a boost of gut health to the dish. If you're avoiding soy, opt for tahini instead which gives a lighter flavor.
Rice vinegar and lemon juice: for the dressing which adds a nice bit of tanginess.
Seasonings: you'll need basic salt, pepper, and red pepper chili flakes as per preference.
Hemp hearts: one of my favorite seeds because they're a great dose of omega-3 fatty acids. I top the soba noodle bowl with these for a dose of plant-based protein.
How To Make It
- Combine all the sauce together in a mini food processor until smooth.
- Boil water in a large pot for the noodles and cook according to package directions.
- While the soba noodles are cooking prep your veggies.
- In a saucepan, heat the avocado oil over medium to high heat. Add in the carrots, edamame, and broccoli. Cover with a lid and cook for 5-6 minutes until vegetables are somewhat tender.
- When the noodles are finished, pour one tablespoon of the sauce over the noodles and mix.
- Finish by portioning out the soba noodles and topping them with the veggie mixture and remaining sauce.
- Finally, add the hemp hearts, green onions, and lemon zest to each bowl.
Expert Tips To Make It
Once drained, soba noodles stick together really quickly. This is why you want to pour some of the sauce over the noodles immediately.
Soba noodles tend to cook extremely quickly so make sure everything else is ready before adding them to the water.
Hack this strainer is the best thing ever invented for draining the water from noodles.
Tahini can easily be subbed for miso paste if that's what you have on hand.
I use a light miso paste but know there are different varieties.
Adding Protein
This soba noodle bowl recipe is vegan (or plant-based if you will).
It makes a great addition to Meatless Monday if you strive for that.
As is, it gets its protein from edamame and hemp hearts.
However, if you want to bump up the protein in this meal and un-vegan it, this noodle bowl recipe tastes delicious with:
- grilled chicken (or rotisserie chicken)
- teriyaki chicken skewers
- mild sausage
- maple balsamic tempeh
Something like mochiko chicken is a great way to add some texture too.
Rock the soba noodle bowl whichever way you like according to your diet preferences.
Variations
More veggies: you can add in any vegetables you like. Though we love this soba noodle bowl with fresh, lightly cooked vegetables, it also tastes delicious with roasted root vegetables in the cooler months.
Spicy kick: top your noodle bowl with a scoop of spicy kimchi for a gut-boosting, fiery flavor.
Sesame: drizzle the bowls with a toasted sesame oil and sesame seeds for a fun twist.
Dinner doesn’t have to be chaotic—this eBook gives you 20+ protein-packed meals ready in 30 minutes or less (even when the day’s already gone sideways)
Frequently Asked Questions About Soba Noodle Bowls
Sob noodles are best stored with some oil or sauce as they tend to stick together. When possible, store leftover noodle bowls separately with the noodles in one dish and the veggies in the other so that the vegetables don't overcook.
Soba noodles are a gluten-free noodle made from buckwheat flour. This makes it so that they feel a bit lighter when you consume them. They're a great substitution for anyone on a gluten-free diet and can definitely be part of a healthy meal plan so long as your macronutrients overall are balanced.
Other Quick Dinner Recipes
Tangy Soba Noodle Bowl
Video
Equipment
- Medium saucepan
Ingredients
For The Lemon Dressing
- ⅓ cup Miso Paste
- 2.5 tbs rice vinegar
- ⅓ cup lemon juice freshly squeezed
- ¼ teaspoon red pepper flakes optional
For The Bowls
- 1 tbs oil
- 4 rolls soba noodles (buckwheat noodles)
- 2 cups broccoli chopped
- 1 cup edamame frozen & shelled
- 3 carrots carrots
- 2 green onions
Toppins
- ⅓ cup hemp hearts
- 1 tbs Lemon zest optional
Instructions
- Make the sauce by combining everything into a mini food processor until smooth.
- Do your prep. Chop the broccoli into small florets and julienne the carrots. Get your water started for the noodles (add a dash of salt to the water to avoid boiling over).
- In a saucepan, heat 1 tbs olive oil over medium to high heat. Add in the carrots, edamame, and broccoli. Cover with a lid and cook 5-6 minutes until vegetables are somewhat tender (you still want a bit of crunch!).
- Cook the soba noodles as per the package and strain when finished. Pour one tablespoon of the sauce over the soba noodles so that they don't stick together.
- Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.
- Finish by adding the hemp hearts, green onions, and lemon zest to each bowl.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Cameron says
I grew up eating soba, but the hemp hearts are a new addition for me and I love them! My kids love the "sticky ball" feature of soba noodles so we often intentionally wait to put sauce over them.
fitasamamabear says
Hemp hearts are a fun texture twist and a bit of protein. Haha my kids are the same.
KC says
The lemon and miso paste did well in making a creamy dressing! So yummy Thanks! By the way, I noticed this typo here "The Busy Moms E-Cookbook- simple dinners for bus moms,"
fitasamamabear says
It's crazy how refreshing the dressing is! - ah thanks for the typo catch, story of my life lol
Kath says
Just made this Soba Noodle Bowl. The lemon dressing is amazing. Definitely making this again!
Sam says
The miso-lemon sauce was so tasty. I loved how the veggies were crunchy. Very simple, easy and healthy.
fitasamamabear says
Right?! It's a tangy refreshing one!
fitasamamabear says
Glad you enjoyed the textures!
Caroline says
I made this for lunch and added carrots, broccoli, and bell peppers (I didn't have edamame). The noodles were perfectly seasoned and I love the lemony flavors. YUM! Will definitely make this again.
fitasamamabear says
So happy you loved them!