Quick Sesame Soba Noodle Bowls
A quick and healthy sesame soba noodle bowl recipe that’s packed with veggies, protein-rich edamame, and a creamy tahini sauce. Perfect for busy weeknights or make-ahead lunches. Ready in just 20 minutes.
Ingredients
- 8 ounces buckwheat soba noodles
- ¼ cup tahini
- 2 tablespoons low sodium tamari or soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons maple syrup
- ½ teaspoon powdered ginger
- 1 tablespoon toasted sesame oil or olive oil
- 1 cup shelled frozen edamame thawed
- 1 10 ounce bag stir fry vegetables, frozen
- 2 cups torn lacinato kale stems removed
- 6 scallions with white part thinly sliced, plus more for garnish
- White or black sesame seeds for garnish
Instructions
- Cook the noodles according to package directions, drain, set aside.
- Add the tamari, tahini, water, vinegar, maple syrup, and ginger to bowl and whisk to combine everything, set aside.
- Heat the sesame oil in a large non-stick skillet over medium heat. Add the edamame and frozen vegetables, saute for 4 minutes, until the vegetables are cooked through.
- Add the kale and scallions and mix continuously for 1 -2 minutes until the kale has wilted and everything is well combined.
- Reduce the heat to low and add the soba noodles to the skillet with the liquid mixture and toss everything to combine. Let cook 1-2 minutes until everything is heated through.
- Serve hot or cooled, garnished with more sesame seeds, if desired.
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