Soba Noodles and Vegetables

Jen Hoy
  • Total: 11 mins
  • Prep: 5 mins
  • Cook: 6 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
188 Calories
5g Fat
30g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 188
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 578mg 25%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Protein 5g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple soba noodle and vegetable recipe is nourishing for the kidneys and relaxing for the liver and gallbladder. It’s a great picnic dish, as it holds very well and is equally good whether hot, cold, or room temperature.


  • 1-8 ounce package soba noodles
  • 1 ½ cups sliced snow peas
  • 1 cup shredded or thinly sliced carrots
  • 1 cup peas
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger root (optional)
  • 1 tablespoon tamari
  • 1 teaspoon brown rice vinegar
  • 1 Scallion, green part only, chopped fine
  • 1 tablespoon black sesame seeds

Steps to Make It

  1. Prepare soba noodles according to package directions. One minute before they are ready, add the vegetables, and finish cooking.

  2. Drain soba noodles and set aside, (or if preparing ahead of time, shock the noodles with cold water to stop the cooking process).

  3. Warm the sesame oil and ginger, and cook for one minute.

  4. Add the noodles, tamari and vinegar, toss well, and top with sesame seeds and scallion to serve.