I had a hit last week with these soba noodle bowls. I was inspired by a recipe I read in Oprah magazine last month. My husband and kids raved about this dinner. They all loved how fun it was to eat. I set up all of the ingredients on the kitchen island and everyone could “build” their own bowl to their liking. The prep and clean up was easy too. I am so happy to have a new hit for our dinner rotation!
Soba Noodle Bowl
8 ounces soba noodles
1 clove of garlic, minced
3 Tbsp. toasted sesame oil
2 1/2 Tbsp. Shoyu or Tamari
2 Tbsp. rice wine vinegar
2 Tbsp. agave
Juice of 1 lime
1 bag of frozen shelled edamame, cooked and drained (I get mine at Trader Joe’s)
Shredded purple cabbage
Toasted sesame seeds or Gomasio
1. Bring a pot of salted water to a boil. Cook soba noodles until al dente, about 8 minutes. Drain and rinse with cold water.
2. For the dressing, whisk together the garlic, sesame oil, shoyu or tamari, rice wine vinegar, agave, and lime juice. Season with pepper.
3. To assemble, divide the noodles among the serving bowls. Add about a 1/4 cup of edamame per bowl. Top with desired toppings above.
4. Drizzle dressing on top of bowls.