Soba noodles are delicious Japanese noodles made from buckwheat flour.  Here is a simple chilled noodle dish loaded with veggies that actually gets better the next day.  It’s perfect for a grab and go lunch or tomorrow night’s dinner.  Especially if you don’t have time to make anything but want a nutritious meal waiting for you, this is a great solution.

I picked up some Organic Soba Noodles from Uwajimaya Asian Grocery (they can also be found at most supermarkets) last week because I’ve been itching to recreate this wonderful chilled soba noodle dish my brother used to make.  His was a lot more involved than this is; it had carrots, cucumbers, sesame oil, scallions, garlic and lots of hot pepper and was so delicious!  I saw a recipe for Spicy Ginger Noodles from Healthy. Delicious. and combined both ideas and came up with this yummy dish!

Don’t get scared by what seems like a lot of ingredients.  It’s really just a bunch of veggies and as Martha Stewart would say: “That’s a good thing.” There isn’t really much cooking here so most of the work is in the veggie prep. Open a bottle of wine, pour a glass, put on a good Pandora station, then just chill and chop for the next 20 minutes.  It will be worth it!

NOTES:

  • Chili Garlic Sauce is also called Sambal Oelek.  I always buy mine from Whole Foods so I can be sure it is free of MSG and other additives.

Inspired By: Spicy Ginger Noodles with Shrimp from Healthy. Delicious.

Next Day Soba Noodles with Veggies
 
Prep:
Cook:
Total:
 
8 Points Plus per serving — Recipe Makes 4 Servings — Individual Serving is about ½ pound or 8 ounces
By:
Serves: 4
Ingredients
  • 1 8-ounce package Soba noodles
  • 1 tablespoon canola oil
  • ½ onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2″ piece ginger root, peeled, cut into thin matchsticks
  • 2 baby bok choy, white and green thinly sliced and separated
  • 2 carrots, cut into matchsticks
  • 8 ounces crimini (or white) mushrooms, tips of stems sliced off and sliced very thin
  • 4 ounces snow peas, trimmed and sliced into matchsticks
  • 2 scallions, white and green thinly sliced and separated
  • ¼ cup basil leaves, chiffonade
  • ¼ cup fresh lime juice (about 2 large limes)
  • ¼ cup low sodium soy sauce (or tamari)
  • 1 teaspoon rice vinegar
  • 1 tablespoon chili garlic sauce
  • 2 teaspoons toasted sesame oil, separated
  • ½ teaspoon kosher salt
  • sesame seeds (for garnish)
Instructions
PREP:
  1. Thinly slice onion and garlic.
  2. Cut ginger into thin strips and then matchsticks.
  3. Slice carrots into matchsticks.
  4. Trim mushrooms stems and thinly slice.
  5. Trim ends of snow peas and slice into matchsticks.
  6. Roll basil leaves and chiffonade.
  7. Separate whites and greens from scallions and bok choy. Thinly slice whites and greens, keeping separate.
  8. Juice limes.
  9. Combine lime juice, soy sauce, rice vinegar, chili sauce and 1 teaspoon of sesame oil. Set aside.
  10. All your prep work (and most of the work for this recipe is done)!
COOK:
  1. Cook Soba noodles according to package directions. Drain and rinse with cold water. Drain well and coat with a pinch of kosher salt and remaining 1 teaspoon of sesame oil. Set aside.
  2. Heat same pot used for cooking noodles over medium high heat. Once very hot, add canola oil and onion, ginger, garlic, scallion whites, bok choy whites and carrots. Cook for 2 to 3 minutes, stirring constantly.
  3. Add mushrooms and pinch of kosher salt, cook for 2 more minutes, stirring occasionally.
  4. Add in noodles, snow peas, bok choy greens. Toss with tongs and cook through 1 minute to heat up.
  5. Remove pot from heat. Add scallion greens, basil, ½ teaspoon kosher salt and sauce.
  6. Toss to coat, refrigerate overnight and Enjoy!