Soba Noodles and Vegetables

Jen Hoy
  • 11 mins
  • Prep: 5 mins,
  • Cook: 6 mins
  • Yield: Serves 4-6

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.

What You'll Need

  • 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

How 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.

    Copyright 2008 by Jen Hoy

    Nutritional Guidelines (per serving)
    Calories 188
    Total Fat 5 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 578 mg
    Carbohydrates 30 g
    Dietary Fiber 4 g
    Protein 5 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)