Soba noodles are my favorite noodles, just in case you were curious. I’m not as into Italian pasta unless I’m in Italy, which is almost never.
I created this soba noodles with fresh veggies recipe because I realized I didn’t just want to eat my soba noddles in miso soup anymore.
I know that seems silly, but sometimes you get stuck on the idea that certain foods only go with certain things. I think that’s how it was with me and soba noodles. Until now.
I’ve been working on this one for awhile, tweaking it here and there based on what I can get fresh. This is my favorite version, but you can adjust yours based on the veggies that are fresh and in season for you.
Soba Noodles with Fresh Veggies
2oz soba noodles (or more if you love noodles — I usually do more)
1/2 cup shelled frozen edamame
6 cherry tomatoes, halved or quartered if large
1 small carrot, peeled and grated
1 cup red cabbage, sliced thinly
2 cups kale, torn or sliced into bite-size pieces
oil for cooking
salt to taste
2 Tbs rice vinegar
2 Tbs red wine vinegar
1 tsp soy sauce
1 tsp lime juice
1 tsp maple syrup
1 tsp toasted sesame oil
(you can sub out the rice vinegar for apple cider vinegar if you want it tangier)
Cook your noodles according to package instructions. Once they’re done, set aside to cool, running some warm water over them so they don’t get sticky.
In the meantime, steam the edamame. Should take about 5-10 minutes. Once they’re done, remove from heat so they don’t overcook. You want them tender and bright green, but not still crunchy!
To make your dressing, combine all ingredients in a small measuring cup. Mix thoroughly. Adjust amounts if you want a little more tang or a little more sweetness (more vinegar or more sugar)
Heat a small amount of oil in a pan and add in your kale. Cook until the kale starts to turn bright green, but not yet wilted. Then add in the cabbage. You’re not deep cooking these veggies; just lightly cooking them so they are softer and easier to digest. Add a little salt and remove from heat, directly into your bowl.
Add in the noodles, combining well with the kale/cabbage mixture. Then add in the edamame and tomatoes. Finally, shred the carrots directly on top (this is what I do although you can of course do this step earlier and just scoop them in!). Pour on some dressing and eat up!