Garlic Soba and Zucchini Noodles

Soba NoodlesRecipe originally posted on August 28th, 2013. Last updated August 9th, 2015.

Bell Pepper

Garlic and Ginger

Zucchini Noodles | http://naturallyella.com

Garlic Soba and Zucchini Noodles  | http://naturallyella.com

Zucchini Soba Noodle Bowl | http://naturallyella.com

Garlic Soba and Zucchini Noodles with Bell Pepper | http://naturallyella.com

A couple weeks ago, I made M a “meat and potatoes” dinner. The chicken was stuffed with chives and cream cheese and the red potatoes were wonderfully roasted with a myriad of herbs. I thought he would be excited because I rarely (in fact, this may have been the first) make him a so-called “meat and potatoes” meal.

Turns out, I forgot one key thing: he’s not a meat and potatoes kind of guy (potatoes are, in fact, one of the foods he doesn’t really like). He’d happily eat (my favorite) one-dish meals with the occasional burger thrown in every now and again. So, I’ve been working up an arsenal of quick, one-bowl dinners that we both can enjoy (like my favorite peanut noodle bowl).

Every time I see a recipe with zucchini noodles, my only thought is that I’m not doing that enough (because really, it’s pretty amazing). I purchased a julienne peeler for Sur La Table a couple months back and as of recent been going crazy noodling vegetables (noodling is probably not a verb in the sense of making noodles, but hey, I like it).

Pairings for Soba Zucchini Noodles

This dish is a great lunch or light dinner that comes together in roughly 20 minutes. While I used zucchini noodles and pepper; snow peas, broccoli, spinach, and/or carrots would make a great addition. I find this is one of those recipes that’s good to whip up on a Sunday and eat for lunch in the days following.

Appetizer: If you feel like going all out for a special dinner, make potstickers for the opening dish. The link is for sweet potatoes but you could easily do sweet corn (or some other summer vegetable).

Salad: When I eat a soba noodle bowl, it’s usually a one-dish kind of meal. However, I’ll occasionally throw together a simple salad of greens, tomatoes, and a drizzle of dressing.

Drink: Crisp and dry white wine- I go with my stand by of Pinot Grigio.

Garlic Soba and Zucchini Noodles
 
Prep time

Cook time

Total time

 

This is one of my quick, go-to lunches that I can make on one day and eat for two. I’ll warn you that I love garlic (reason I include 4 large cloves-gives it a kick of heat), but you can always reduce the amount to 2 cloves.
Author:
Recipe type: Lunch
Serves: 2

Ingredients
  • 4 ounces soba noodles
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • ¼ cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey or vegan substitute
  • ½ small red onion, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small zucchini, julienned into noodles, roughly 2 cups worth
  • 2-3 tablespoons toasted sesame seeds

Instructions
  1. Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
  2. In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
  3. Add in the thinly sliced red onion and pepper to the soy sauce mixture, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
  4. Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

continue reading

The post Garlic Soba and Zucchini Noodles appeared first on Naturally Ella.

Naturally Ella

Garlic Soba and Zucchini Noodles

Soba NoodlesRecipe originally posted on August 28th, 2013. Last updated August 9th, 2015.

Bell Pepper

Garlic and Ginger

Zucchini Noodles | http://naturallyella.com

Garlic Soba and Zucchini Noodles  | http://naturallyella.com

Zucchini Soba Noodle Bowl | http://naturallyella.com

Garlic Soba and Zucchini Noodles with Bell Pepper | http://naturallyella.com

A couple weeks ago, I made M a “meat and potatoes” dinner. The chicken was stuffed with chives and cream cheese and the red potatoes were wonderfully roasted with a myriad of herbs. I thought he would be excited because I rarely (in fact, this may have been the first) make him a so-called “meat and potatoes” meal.

Turns out, I forgot one key thing: he’s not a meat and potatoes kind of guy (potatoes are, in fact, one of the foods he doesn’t really like). He’d happily eat (my favorite) one-dish meals with the occasional burger thrown in every now and again. So, I’ve been working up an arsenal of quick, one-bowl dinners that we both can enjoy (like my favorite peanut noodle bowl).

Every time I see a recipe with zucchini noodles, my only thought is that I’m not doing that enough (because really, it’s pretty amazing). I purchased a julienne peeler for Sur La Table a couple months back and as of recent been going crazy noodling vegetables (noodling is probably not a verb in the sense of making noodles, but hey, I like it).

Pairings for Soba Zucchini Noodles

This dish is a great lunch or light dinner that comes together in roughly 20 minutes. While I used zucchini noodles and pepper; snow peas, broccoli, spinach, and/or carrots would make a great addition. I find this is one of those recipes that’s good to whip up on a Sunday and eat for lunch in the days following.

Appetizer: If you feel like going all out for a special dinner, make potstickers for the opening dish. The link is for sweet potatoes but you could easily do sweet corn (or some other summer vegetable).

Salad: When I eat a soba noodle bowl, it’s usually a one-dish kind of meal. However, I’ll occasionally throw together a simple salad of greens, tomatoes, and a drizzle of dressing.

Drink: Crisp and dry white wine- I go with my stand by of Pinot Grigio.

Garlic Soba and Zucchini Noodles
 
Prep time

Cook time

Total time

 

This is one of my quick, go-to lunches that I can make on one day and eat for two. I’ll warn you that I love garlic (reason I include 4 large cloves-gives it a kick of heat), but you can always reduce the amount to 2 cloves.
Author:
Recipe type: Lunch
Serves: 2

Ingredients
  • 4 ounces soba noodles
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • ¼ cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey or vegan substitute
  • ½ small red onion, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small zucchini, julienned into noodles, roughly 2 cups worth
  • 2-3 tablespoons toasted sesame seeds

Instructions
  1. Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
  2. In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
  3. Add in the thinly sliced red onion and pepper to the soy sauce mixture, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
  4. Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

continue reading

The post Garlic Soba and Zucchini Noodles appeared first on Naturally Ella.

Naturally Ella