Soba Zucchini Crunch Bowl
This is one of my favorite ways to put together a quick, balanced meal without spending too much time in the kitchen. Soba noodles are tossed with zucchini ribbons, crunchy vegetables, and a savory sesame and chili sauce for a bowl that's light but satisfying. It's an easy way to incorporate more vegetables and fiber into a noodle dish with minimal cooking and plenty of fresh flavors. Enjoy it warm or cold, and easily adjust the ratio of noodles to vegetables depending on your preference.
FOR THE NOODLE BOWL
- 2 portions soba noodles
- 2 medium zucchinis
- 1 cup sugar snap peas
- 1 cup snow peas
- 1 cup shredded carrots
- 2-3x cloves of garlic (minced)
- 2-3 tablespoons furikake
FOR THE SAUCE
- 1/4 cup soba sauce (tsuyu)
- 2-3 tablespoons sesame oil
- 2-3 tablespoons chili crunch, or to taste
Prep Your Vegetables
Using a vegetable peeler, shave the zucchinis (2x) lengthwise into long, thin ribbons. Slice the sugar snap peas (1 cup) into bite-sized pieces and combine with the shredded carrots (1 cup) in a large mixing bowl.
Cook Your Soba & Zucchini
Bring a pot of water to a boil and cook the soba noodles (2 portions) according to package instructions, approximately 6–8 minutes, or until tender.
Drain and rinse under cool running water to remove excess starch and prevent sticking. Drain thoroughly.
In a separate skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic (2–3 cloves) and sauté for 30 seconds until fragrant. Add the zucchini ribbons and cook for another 1–2 minutes, until slightly softened but still retaining some crunch. Remove from heat and set aside.
Assemble Your Crunch Bowl
Add the cooked soba noodles to the prepared vegetables and gently toss to combine. Drizzle with soba sauce (1/4 cup), sesame oil (2-3 tablespoons), chili crunch (2-3 tablespoons), and sprinkle in your furikake (2-3 tablespoons). Toss until evenly coated, adjusting the sauce to taste.
Finish with more furikake and seaweed (if you have). Serve immediately while slightly warm, or refrigerate to enjoy cold.
Store the noodles and vegetables in an airtight container in the refrigerator for up to 3–4 days. For the best texture, keep the sauce separate until ready to serve, especially if preparing several portions in advance.
