Quick Weeknight Meal: Nuts for Soba Noodle Bowl

If you follow me on instagram than you’re familiar with this recipe I made on my stories last week! I just finished off the last of it tonight and it was still just as delicious! This big bowl of goodness is packed with fibre, protein and so much flavour! It’s also a really quick meal that when you’re pantry is stocked- is so easy to make in a pinch!

I love the creaminess with the combination of Buckwheat Noodles and the crunchiness of the veg!

Sauce

Garlic cloves, 2-3 Tbsp Nut Butter, Handful of Cilantro, Fresh Lime Juice (2 limes), thumb size fresh ginger, Hot Pepper/Sriracha

Ingredients

Edadame

Soba Noodles

Carrots

Zucchini

Cilantro

Any other veg you may want to add or substitute

Firm Tofu

Toasted Sesame Oil

I first wrap my drained tofu in a clean tea towel and use something heavy to press it. I usually cut my tofu in half lengthwise to help drain the water. I add all the sauce ingredients to my blender and thin with water as needed. I do tasting throughout and add more nuts, salt water depending on how you like it! You want this to be creamy but not too thick, it needs to spread through all your noodles!

Once I finish the dressing I put two pots on to boil, 1 for the noodles and 1 for edamame (or you can double up to save on dishes). I then use my mandolin to slice the veggies and spiralize the zucchini noodles. If you don’t have a spiralizer/mandolin no problem you can simply chop the vegetables normally and use a vegetable peeler to pull nice long ribbons of zucchini and carrots! Here are links to my favourite affordable spiralizer and mandolin both from oxo. There are definitely better ones out there but I like these as an affordable option for a home cook!

I place all vegetables in a big bowl together and add the cooked edamame (follow package instructions but don’t overcook). Once the noodles are cooked I rinse with cold water and drizzle a small amount of sesame oil (it’s very strong so only needs a teensy bit). I then add to the vegetable mix and mix in the sauce.

While that’s marinading I cook the tofu in a bit of oil in a non stick pan. I add salt + pep, Tamari and some sesame seeds and flip once until brown and slightly crispy. I place this on the top of each individual serving add watercress and sesame seeds to each plate. This keeps well in the fridge, you can also opt to keep sauce separate to avoid soggy noodles! Great for a lunch- you just place noodles and zoodles in bottom, add veg and bring sauce on the side! Looks beautiful too :)